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Chicken cobb salad with creamy avocado dressing

Chicken cobb salad with creamy avocado dressing

Points® value
Total Time
1 hr 15 min
50 min
25 min



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


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


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


  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.


VARIATIONS: Add 1 slice (35g) wholegrain bread per serve (contains gluten). Swap hearts of palm for 1½ cups (360g) grated carrot.