Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

5 steps · 45 min total

1. 01

   Grill the Chicken

   Heat your grill. Coat the 2 chicken breasts liberally with the jerk seasoning. Cook them on both sides until they're cooked through and show good grill marks, which should take about 10 minutes.
2. 02

   Rest the Chicken

   Transfer the cooked chicken to a plate and cover it loosely with foil. Let it rest for 10 minutes; this is a good window to start prepping the other salad ingredients.
3. 03

   Assemble Salad Base

   In a large bowl, lay down the torn romaine hearts. Arrange the sliced bell pepper, diced mango, avocado, crumbled bacon, and chopped scallions over the lettuce, creating distinct sections if you like a classic Cobb presentation.
4. 04

   Dice and Add Chicken

   Once the chicken has rested, cut it into bite-sized cubes. Scatter the chicken pieces over the assembled salad.
5. 05

   Finish and Serve

   Sprinkle the macadamia nuts over the assembled salad for a little crunch. Serve with the Fire-Roasted Pineapple Vinaigrette on the side, or any dressing you prefer.