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Caribbean Jerk Chicken Cobb Salad is the flavor packed salad of your dreams! Grilled chicken is made flavorful with jerk seasoning and is tossed together with ingredients like mangoes, avocados, bacon, and more. The fire-roasted pineapple vinaigrette adds just the right amount of sweet heat. This is a salad that will definitely not leave you hungry!
Caribbean Cobb Salad
I like a good cobb salad, but I LOVE Caribbean Cobb Salad! Everything about this easy to make salad is deliciously satisfying. The grilled chicken is absolutely mouthwatering from the jerk seasoning, the veggies and mango chunks keep things oh so freshly flavored, and there’s plenty of the quintessential cobb ingredient we all know and love – BACON!
I think my favorite part of this Caribbean Cobb Salad might just be the Spicy Fire-Roasted Pineapple Vinaigrette. It takes no time at all to blend up, and it’s rich with both sweet and spicy flavors! Jalapeños really bring the heat, but that heat is tamed by the natural sweetness of the pineapple. It really brings the Caribbean flavor home when combined with the jerk seasoning.
Speaking of seasoning, you should make your chicken as delicious as possible with Homemade Jamaican Jerk Seasoning. It brings all of the flavor with way less of the salt! So many store bought packets of jerk seasoning are loaded with sodium and artificial preservatives. My homemade blend takes seconds to mix up and has all natural spices, most of which are already on your spice rack.
How to Make It
Grill the chicken. Heat your grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes. Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.
Assemble your salad! In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions. Cut the chicken into cubes and add to the salad. Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.
Can I make Caribbean Cobb Salad ahead of time?
Yes! Just prepare all of your ingredients and store them in an airtight container in the fridge until ready to serve. It’ll all stay fresh for about 24 hours. Make sure your dressing is stored separately. If your vinaigrette is tossed with the salad, it’ll need to be eaten within a few hours, as the vinaigrette will cause the other ingredients to wilt and soften.
The spicy pineapple vinaigrette will stay fresh for about 3 days if stored properly! Just make sure it’s in an airtight container in the fridge. If the ingredients start to separate in it, just give the dressing a good shake or stir.
Can I use frozen mango chunks?
When it comes to fruits and veggies in salad recipes, I always say that fresh really is best. However, fresh mango might not be super easy to come by depending on where you live. You can use frozen mangoes if you need to! Just make sure they’re fully thawed to room temperature prior to tossing into your salad.
Is Caribbean Cobb Salad spicy?
The salad itself isn’t spicy, but the homemade vinaigrette does lend some heat to it. While the jalapeños in the dressing are tamed by the sweet pineapple, the dressing still does have a noticeable kick to it! You can make this salad totally non-spicy by using a different dressing.
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Caribbean Jerk Chicken Cobb Salad with Fire-Roasted Pineapple Vinaigrette
Ingredients
- 2 boneless, skinless chicken breasts
- 3 teaspoons Jamaican Jerk Seasoning
- 2 romaine hearts torn into bite-sized pieces
- 1 red bell pepper, chopped
- 1 mango, large dice
- 1 avocado, diced
- 4 slices bacon, cooked and crumbled
- 5 scallions, white and green parts sliced
- 1/4 cup chopped macadamia nuts
- 1/2 cup Fire-Roasted Pineapple Vinaigrette, see link above
Instructions
- Heat grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes.
- Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.
- In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.
- Cut the chicken into cubes and add to the salad. Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello. This salad is beautiful & sounds delish…I actually came across it while being addicted to Pinterest in search of a caribbean pasta salad recipe…do you have one that is as beautiful as this salad, or, do you think these same ingredients with the pineapple dressing as the pasta “flavor” would work well as a pasta salad?
Thanks so much, Debbie….I don’t have a pasta version, yet. 🙂 I do think the dressing would be incredible in a pasta salad…if you try it, let me know what you think!
So beautiful and colorful. A must try ~
I’m the same way. My salads have to be full of flavor and this here will do it! Looks beautiful… and tasty!
I am visiting from the SITS Facebook page and cannot wait to try this salad! I feature a weekly menu and hopefully this will make the rotation soon. 🙂 Have a great weekend.
This looks delicious, I pinned it for later. I’m sure I’ll try it. Visiting from the FB SITS group page.
As an island girl, I am so excited about this recipe because I love cobb salads and this remix looks so yummy especially pineapple vinaigrette. I just hope I don’t mess it up.
Droooooling. I LOVE salad and LOVE spicy things (I might have to try the habanero version!). This salad looks amazing, and that vinaigrette — YUMMMMMM!