Caribbean Jerk Chicken Salad
By: Chef Emerald Coleman
1. In medium saucepan, bring sweet potato and water to a boil over medium-high heat. Reduce and simmer for 6 minutes or until tender. Drain and let cool completely.
2. In large bowl, stir together sweet potato, rice, and next 5 ingredients.
3. Add Caribbean Jerk dressing, stirring to combine.
4. Cover and refrigerate up to 3 days.
Serve on lettuce leaves with orange slices, if desired.