Chicken cobb salad with creamy avocado dressing
1
Points®
Total time: 1 hr 15 min • Prep: 50 min • Cook: 25 min • Serves: 10 • Difficulty: Easy
Ingredients
Avocado
1 medium
Fresh coriander
½ cup(s), leaves
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Lime rind
2 tsp, finely grated
Lime juice
60 ml
Garlic
1 clove(s)
Sambal oelek
1 tsp, (chilli paste)
Red onion
½ small, finely chopped
Skinless chicken breast
1500 g, (1.5kg)
Olive oil
2 tsp
Seasoning
2 tbs, jerk
Cos lettuce
12 cup(s), roughly chopped (720g)
Heart of palm
1 can(s), drained, sliced ( 1 x 400g)
Frozen corn
2 cup(s), thawed (240g)
Canned pineapple in natural juice, drained
1½ cup(s), chopped (405g)
Cherry tomatoes
2 cup(s), halved (320g)
Red radish
6 large, chopped
Red capsicum
1 large, chopped
Lebanese cucumber
1 medium, chopped
Instructions
1
In a food processor or blender, place avocado, coriander, ½ cup (125ml) water, yoghurt, rind and juice, garlic and sambal oelek and process until smooth. Season to taste with lime, salt and pepper (dressing can be made up to 8 hours in advance).
2
Soak onion in a small bowl of ice water. Stand for 10 minutes then drain and squeeze dry with paper towel.
3
Meanwhile, heat a chargrill or barbecue on medium-high heat. Combine chicken with oil and jerk seasoning until well coated. Chargrill, turning once, 6 minutes each side, or until grill marks appear and chicken is no longer pink inside.
4
Place lettuce on a large platter and arrange hearts of palm, corn, pineapple, tomato, radish, capsicum, cucumber and red onion in separate rows. Season with salt and freshly ground pepper.
5
Slice chicken on the diagonal and arrange over vegetables. Drizzle with dressing just before serving.
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