Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

Name: Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 pieces Chicken Breast Fillet (2 boneless, skinless chicken breasts); 3 tsp Jerk Seasoning (3 teaspoons Jamaican Jerk Seasoning); 2 pieces Romaine Heart Lettuce (2 romaine hearts torn into bite-sized pieces); 1 piece Red Bell Pepper (1 red bell pepper, chopped); 1 piece Mango (1 mango, large dice); 1 piece Avocado (1 avocado, diced); 4 slices Bacon (4 slices bacon, cooked and crumbled); 5 pieces Scallion (5 scallions, white and green parts sliced); ¼ cup Macadamia Nuts (1/4 cup chopped macadamia nuts); ½ cup Vine Ripened Tomato (1/2 cup Fire-Roasted Pineapple Vinaigrette)

25 minAmerican

Servings4

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Gluten Free
Dairy Free
Paleo
Whole30

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.
2Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.
3In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.
4Cut the chicken into cubes and add to the salad.
5Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.