I am always looking for new recipes for salads because they are perfect for a refreshing lunch. This Caribbean Chicken Cobb Salad recipe combines a lot of flavors and ingredients to create a spicy salad that you will want to eat everyday!
Table of Contents:
Servings
5
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
1 pound boneless, skinless chicken breasts
2 teaspoons Jamaican jerk seasoning
3 hardboiled eggs, peeled and chopped
2 teaspoons lemon pepper
½ cup nonfat Greek yogurt
¼ cup grapeseed oil
1/2 teaspoon minced garlic
1 tablespoon red wine vinegar
¼ cup water
1 romaine heart, chopped
2 cups arugula
1 pint grape tomatoes, halved
1 mango, diced
1 avocado, diced
2 scallion, sliced
Preparation
Season chicken with jerk seasoning.
Preheat grill to medium heat.
Clean and grease the grill grates.
Grill the chicken for about 5 minutes on each side or until cooked through: 165°F.
Cool for 5 minutes on a cutting board before slicing.
Prepare dressing by whisking together lemon pepper, Greek yogurt, grapeseed oil, minced garlic, and red wine vinegar.
Thin out dressing to desired consistency using ¼ cup water.
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Toss together romaine and arugula.
Transfer to serving bowl or platter set.
Top with sliced chicken, tomatoes, mango, avocado, scallions, and hard boiled egg.
Drizzle with prepared dressing.
That’s a fancy salad recipe for making it at home. I think I’d lose motivation after having to cook the chicken…so much food prep for a cobb salad. I do have some leftover chicken from dinner the other night, maybe a god way to re-make some leftovers so I actually eat them…lol