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 <b>307 calories</b>, <b>19g of protein</b>, and <b>19g of fat</b> per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly <b>45 minutes</b>. 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 <b>deserves a spoonacular score of 75%</b>. This score is pretty good. If you like this recipe, you might also like recipes such as <a href="https://spoonacular.com/recipes/caribbean-cobb-salad-with-fire-roasted-pineapple-vinaigrette-1622023">Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette</a>, <a href="https://spoonacular.com/recipes/paleo-cobb-salad-with-roasted-red-pepper-vinaigrette-22088">Paleo Cobb Salad With Roasted Red Pepper Vinaigrette</a>, and <a href="https://spoonacular.com/recipes/caribbean-cobb-salad-1504041">Caribbean Cobb Salad</a>.
Prep Time:
0 mins
Cook Time:
0 mins
Total Time:
45 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •2 chicken breasts
- •3 teaspoons jamaican jerk seasoning
- •2 romaine hearts torn into bite-sized pieces
- •1 bell pepper
- •1 large mango
- •1 avocado
- •4 slices bacon
- •5 scallions
- •0.3 cup macadamia nuts
- •0.5 cup fire-roasted pineapple vinaigrette
Directions
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.
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