307 kcalCaribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
40 min serves 4
Gluten-FreeDairy-Free
19gprotein20gcarbs19gfat
Ingredients
- •2 chicken breasts
- •3 teaspoons jamaican jerk seasoning
- •2 romaine hearts
- •1 bell pepper
- •1 large mango
- •1 avocado
- •4 slices bacon
- •5 scallions
- •¼ cup macadamia nuts
- •½ cup fire-roasted pineapple vinaigrette
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com