Chicken cobb salad with creamy avocado-lime dressing

Name: Chicken cobb salad with creamy avocado-lime dressing
Prep time: 48 min
Cook time: 12 min
Total time: 60 min
Yield: 10 servings
Cuisine: Caribbean
Ingredients: 1 item(s) California (Hass) avocado ripe; 0.5 cup(s) cilantro leaves; 0.5 cup(s) water; 0.25 cup(s) plain fat free Greek yogurt; 4 Tbsp fresh lime juice; 1 medium clove(s) garlic clove(s); 1 tsp hot sauce; 2 tsp lime zest or to taste; 0.5 tsp kosher salt or to taste; 0.125 tsp black pepper freshly ground, or to taste; 0.5 small uncooked red onion(s) diced; 2 spray(s) cooking spray; 2.5 pound(s) uncooked boneless skinless chicken breast; 2 tsp extra virgin olive oil; 2 Tbsp jerk seasoning; 12 cup(s) romaine lettuce roughly chopped; 15 oz hearts of palm canned, drained, sliced; 2 medium corn on the cob, kernels removed with a knife; 1.5 cup(s) pineapple diced; 2 cup(s) grape tomatoes or cherry tomatoes, halved; 1 cup(s), sliced fresh radish(es) or jicama; 1 large sweet red pepper(s) halved, seeded, chopped; 0.5 medium English cucumber(s) diced

SmartPoints® value per serving

Total Time

1 hr

Prep

48 min

Cook

12 min

Serves

Difficulty

Moderate

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), ripe

cilantro

½ cup(s), leaves

water

½ cup(s)

plain fat free Greek yogurt

¼ cup(s)

fresh lime juice

4 Tbsp

garlic clove(s)

1 medium clove(s)

hot sauce

1 tsp

lime zest

2 tsp, or to taste

kosher salt

½ tsp, or to taste

black pepper

⅛ tsp, freshly ground, or to taste

uncooked red onion(s)

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

2 medium, on the cob, kernels removed with a knife

pineapple

1½ cup(s), diced

grape tomatoes

2 cup(s), or cherry tomatoes, halved

fresh radish(es)

1 cup(s), sliced, or jicama

sweet red pepper(s)

1 large, halved, seeded, chopped

English cucumber(s)

½ medium, diced

Instructions

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).
Soak onion in a small bowl of ice water to help tame its bite.
Meanwhile, off heat, coat a grill rack or grill pan with cooking spray; heat grill to medium-high heat.
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.
Drain onion; squeeze dry.
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).
Slice chicken on diagonal and arrange over vegetables; drizzle with dressing before serving.
Serving size: 2 c

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