Chicken Cobb Salad with Creamy Avocado-Lime Dressing
5
Points®
Total time: 1 hr • Prep: 48 min • Cook: 12 min • Serves: 10 • Difficulty: Easy
This deli-favorite gets a Caribbean spin with grilled Jerk chicken and a green dressing made with avocado and cilantro. And, we’ve added pineapple, corn, and red bell pepper for a true coastal vibe. This salad is loaded with color, texture and a great balance of spicy and sweet. The ingredient list is long, but the end result is well-worth it. Marinate the chicken overnight to amp up the jerk flavor. Since the recipe makes a large yield, it’s a great salad to prepare when you’re planning on feeding a crowd. It’s hearty enough to enjoy as meal but you could also pair it with crispy multigrain tortilla chips.
Ingredients
California (Hass) avocado
1 item(s), without skin and seed
Cilantro
0.5 cup(s)
Water
0.5 cup(s)
Plain fat free Greek yogurt
0.25 cup(s)
Fresh lime juice
4 Tbsp
Garlic
1 clove(s)
Hot sauce
1 tsp
Lime zest
2 tsp
Kosher salt
0.5 tsp
Black pepper
0.125 tsp
Red onion
0.5 small
Cooking spray
2 spray(s)
Uncooked boneless skinless chicken breast
2.5 pound(s)
Extra virgin olive oil
2 tsp
Jerk seasoning
2 Tbsp
Romaine lettuce
12 cup(s)
Hearts of palm
15 oz
Corn on the cob
2 ear(s), medium
Pineapple
1.5 cup(s)
Grape tomatoes
2 cup(s)
Radishes
1 cup(s), sliced
Red bell pepper
1 large
English cucumber
0.5 medium
Instructions
1
Place avocado, cilantro, water, yogurt, lime juice, garlic and hot sauce in a blender or food processor; puree until smooth. Season to taste with lime zest, salt and pepper (you can make the dressing up to 8 hours in advance but stir in lime zest just before serving).
2
Soak onion in a small bowl of ice water to help tame its bite.
3
Meanwhile, off heat, coat a grill rack or grill pan with cooking spray; heat grill to medium-high heat.
4
Season chicken with oil and jerk seasoning. Grill, turning once, until grill marks appear and chicken is no longer pink inside, about 6 minutes per side.
5
Drain onion; squeeze dry.
6
Place lettuce on a large platter and arrange hearts of palm, corn, pineapple, tomato, radish or jicama, peppers, cucumbers and red onion in separate rows over top; sprinkle with salt and freshly ground pepper (optional).
7
Slice chicken on diagonal and arrange over vegetables; drizzle with dressing before serving.
8
Serving size: 2 cups
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