Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

⏱ 45 min · 🍽️ 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 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

Zubereitung

  1. Heat grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes.
  2. Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.
  3. In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.
  4. Cut the chicken into cubes and add to the salad.
  5. Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.
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Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
📖 foodista.com
paleolithicprimalwhole 30

Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.43 per serving.

⏱

Kochzeit

45 min

🍽️

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

307 kcal

Kalorien

19 g

Eiweiß

19 g

Fett

20 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Küchenutensilien

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Kochmesser

ab €89 · Amazon

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Zubereitung

  1. 1

    Heat grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes.

  2. 2

    Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.

  3. 3

    In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.

  4. 4

    Cut the chicken into cubes and add to the salad.

  5. 5

    Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.

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