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!

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Prep Time

15  minutes

Cook Time

10 minutes


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

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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


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. Toss together romaine and arugula. Divide among 5 plates. Top with sliced chicken, tomatoes, mango, avocado, scallions, and hard boiled egg. Drizzle with prepared dressing.

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