Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

Name: Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
Total time: 45 min
Yield: 4 servings
Cuisine: American
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

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.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

307 kcal

Calories

19 g

Protein

19 g

Fat

20 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

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Kochmesser

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Fleischthermometer

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Instructions

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.