Caribbean Jerk Chicken Cobb Salad with Fire-Roasted Pineapple Vinaigrette
This tropical inspired Caribbean Cobb salad is fresh and light! Topped with jerk chicken and a fiery, creamy dressing, it's the perfect fiesta for your tastebuds.
Servings: 4 servings
Cost: $10
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
Serving: 0g | Calories: 411kcal | Carbohydrates: 18g | Protein: 30g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 310mg | Potassium: 991mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3421IU | Vitamin C: 67mg | Calcium: 48mg | Iron: 2mg