american · side dish

Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

Name: Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
Cook time: 45 min
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. 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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken breastsskinless chicken breasts2
Jamaican jerk seasoning3 tsp
Romaine hearts torn into bite-sized pieces2
Bell pepperchopped1
Mangolarge dice1 large
Avocadodiced1
Baconcooked and crumbled4 slice
Scallionswhite and green parts sliced5
Macadamia nuts¼ cup
Fire-roasted pineapple vinaigrette½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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.

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