Caribbean Cobb Salad with 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 fr

Ingredients

• 2 chicken breasts
• 3 teaspoons jamaican jerk seasoning
• 2 romaine hearts torn into bite-sized pieces
• 1 bell pepper
• 1 large mango
• 1 avocado
• 4 slices bacon
• 5 scallions
• 0.25 cup macadamia nuts
• 0.5 cup fire-roasted pineapple vinaigrette

Instructions

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. 4. Cut the chicken into cubes and add to the salad. 5. Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.