Carribean Cobb Salad
Spice up your Cobb salad with Jerk spiced chicken, fresh mangos, and a Pineapple Jalapeno dressing.
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Ingredients
For the salad:
- 2 boneless skinless chicken breasts
- 3 Tablespoons Jerk seasoning
- 4 c. lettuce I used a combination of iceberg and romaine
- 1 bell pepper chopped (any color)
- 1 mango chopped
- 1 avocado chopped
- 4 slices of bacon cooked and chopped
- 1/4 c. scallions chopped
- 1/2 c. cheddar cheese shredded
- 1 large tomato chopped
For the dressing:
- 2 jalapenos
- 1 c. pineapple cubed
- 2 Tablespoons honey
- 1/4 c. red wine vinegar
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat a grill to medium high heat.
- Place the pineapple on a skewer then place the jalapenos and pineapple on the grill. Cook for 5 minutes, turning every minute or so. Remove to a plate to cool.
- Sprinkle the chicken with the jerk seasoning. Place on the grill and cook for 5 minutes per side or until it is cooked through. Remove to a plate and let rest 5 minutes. Chop into pieces.
- Meanwhile, roughly chop the lettuce and divide between two large plates.
- Starting at one side of the salad layer the bell pepper, mango, avocado, chicken, bacon, cheese, and tomato onto the salad.
- Sprinkle the salad with the scallions then set aside.
- Carefully cut the tops off the jalapenos and scoop out the seeds. Put the jalapenos, pineapple, and dressing ingredients into a food processor and process until smooth.
- Drizzle the salads with dressing and serve.
Notes
Source: Adapted from The Suburban Soapbox