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Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.43

$2.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal,whole 30 side dish,lunch,main course,salad,main dish,dinner American
spoonacular Score:81%

Spoonacular Score: 81%

 

Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.43 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 307 calories, 19g of protein, and 19g of fat per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of American cuisine. This recipe from Foodista requires fire-roasted pineapple vinaigrette, bacon, romaine hearts torn into bite-sized pieces, and mango. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. If you like this recipe, you might also like recipes such as Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette, Paleo Cobb Salad With Roasted Red Pepper Vinaigrette, and Caribbean Cobb Salad.

Cobb Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Arrowood Sonoma Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Arrowood Sonoma Chardonnay

Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend

» Get this wine on Wine.com

Ingredients

Servings:
2
2  skinless boneless chicken breasts
skinless boneless chicken breasts
3 tsps
3 tsps jamaican jerk seasoning
jamaican jerk seasoning
2
2  romaine hearts torn into bite-sized pieces
romaine hearts torn into bite-sized pieces
1
1  red bell pepper
red bell pepper
1 large
1 large mango
mango
1
1  diced avocado
diced avocado
4 slice
4 slice cooked bacon
cooked bacon
5
5  green white scallions
green white scallions
0.25 cup
0.25 cup macadamia nuts
macadamia nuts
0.5 cup
0.5 cup fire-roasted pineapple vinaigrette
fire-roasted pineapple vinaigrette
2  skinless boneless chicken breasts
2
skinless boneless chicken breasts
3 tsps jamaican jerk seasoning
3 tsps
jamaican jerk seasoning
2  romaine hearts torn into bite-sized pieces
2
romaine hearts torn into bite-sized pieces
1  red bell pepper
1
red bell pepper
1 large mango
1 large
mango
1  diced avocado
1
diced avocado
4 slice cooked bacon
4 slice
cooked bacon
5  green white scallions
5
green white scallions
0.25 cup macadamia nuts
0.25 cup
macadamia nuts
0.5 cup fire-roasted pineapple vinaigrette
0.5 cup
fire-roasted pineapple vinaigrette

Equipment

grill
grill
bowl
bowl
aluminum foil
aluminum foil
grill
grill
bowl
bowl
aluminum foil
aluminum foil


Instructions

Heat grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes. Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad. In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions. Cut the chicken into cubes and add to the salad. Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.43
Ingredient
2 skinless boneless chicken breasts
3 teaspoons jamaican jerk seasoning
2 romaine hearts torn into bite-sized pieces
1 red bell pepper
1 large mango
1 diced avocado
4 slices cooked bacon
5 green white scallions
¼ cups macadamia nuts
½ cups fire-roasted pineapple vinaigrette
Price
$2.00
$0.10
$1.61
$0.60
$1.50
$1.50
$0.41
$0.40
$1.20
$0.42
$9.73

Nutritional Information

Quickview
307 Calories
18g Protein
18g Total Fat
20g Carbs
40% Health Score
Limit These
Calories
307k
15%

Fat
18g
29%

  Saturated Fat
3g
22%

Carbohydrates
20g
7%

  Sugar
10g
12%

Cholesterol
44mg
15%

Sodium
287mg
12%

Get Enough Of These
Protein
18g
37%

Vitamin A
7230IU
145%

Vitamin K
104µg
100%

Vitamin C
68mg
83%

Vitamin B3
8mg
44%

Vitamin B6
0.85mg
42%

Folate
166µg
42%

Selenium
23µg
34%

Fiber
7g
32%

Manganese
0.63mg
32%

Potassium
883mg
25%

Phosphorus
233mg
23%

Vitamin B1
0.3mg
20%

Vitamin B5
1mg
20%

Vitamin E
2mg
19%

Magnesium
64mg
16%

Vitamin B2
0.26mg
15%

Copper
0.3mg
15%

Iron
2mg
13%

Zinc
1mg
9%

Calcium
68mg
7%

Vitamin B12
0.2µg
3%

covered percent of daily need

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