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. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 307 calories, 19g of protein, and 19g of fat per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of American cuisine. This recipe from Foodista requires fire-roasted pineapple vinaigrette, bacon, romaine hearts torn into bite-sized pieces, and mango. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. If you like this recipe, you might also like recipes such as Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette, Paleo Cobb Salad With Roasted Red Pepper Vinaigrette, and Caribbean Cobb Salad.
Ingredients
chicken breasts
2
jamaican jerk seasoning
3 teaspoons
romaine hearts torn into bite-sized pieces
2
bell pepper
1
mango
1 large
avocado
1
bacon
4 slices
scallions
5
macadamia nuts
0.25 cup
fire-roasted pineapple vinaigrette
0.5 cup
Cooking in Steps
-
1Heat grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes.
chicken breast
jerk seasoning
whole chicken
grill -
2Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.
whole chicken
aluminum foil -
3In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.
romaine hearts
bell pepper
green onions
avocado
bacon
mango
bowl -
4Cut the chicken into cubes and add to the salad.
whole chicken
-
5Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.
macadamia nuts
vinaigrette
pineapple
