Photo of Chicken Cobb Salad with Creamy Avocado-Lime Dressing by WW

Chicken Cobb Salad with Creamy Avocado-Lime Dressing

Points® value
Total Time
1 hr
48 min
12 min
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.


California (Hass) avocado

1 item(s), without skin and seed, ripe


½ cup(s), leaves


½ cup(s)

Plain fat free Greek yogurt

¼ cup(s)

Fresh lime juice

4 Tbsp


1 clove(s)

Hot sauce

1 tsp

Lime zest

2 tsp, or to taste

Kosher salt

½ tsp, or to taste

Black pepper

tsp, freshly ground, or to taste

Red onion

½ small, diced

Cooking spray

2 spray(s)

Uncooked boneless skinless chicken breast

2½ pound(s)

Extra virgin olive oil

2 tsp

Jerk seasoning

2 Tbsp

Romaine lettuce

12 cup(s), roughly chopped

Hearts of palm

15 oz, canned, drained, sliced

Corn on the cob

2 ear(s), medium, kernels removed with a knife


1½ cup(s), diced

Grape tomatoes

2 cup(s), or cherry tomatoes, halved


1 cup(s), sliced, or jicama

Red bell pepper

1 large, halved, seeded, chopped

English cucumber

½ medium, diced


  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