Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
This tropical inspired Caribbean Cobb salad is fresh and light!
2bonelessskinless chicken breasts
3teaspoonsJamaican Jerk Seasoning
2romaine hearts torn into bite-sized pieces
1red bell pepperchopped
4slicesbaconcooked and crumbled
5scallionswhite and green parts sliced
1/4cupchopped macadamia nuts
1/2cupFire-Roasted Pineapple Vinaigrettesee link above
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.