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.
- Servings: 4
- Total cooking time:
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
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.
