This DELICIOUS and colorful salad is hearty enough you can eat it for dinner! It’s packed with flavor and the perfect way to celebrate what’s left of Summer.
Salad
2 chicken breasts
1 tablespoon jerk seasoning
6 oz spring mix lettuce
1/4 cup pumpkin seeds (pepitas)
1/4 cup toasted shredded coconut
1/2 small red onion, sliced thin
1 mango, peeled and chopped
2 ounces queso fresco, crumbled
1 avocado, sliced
Vinaigrette
1/4 cup chopped fresh cilantro
1/2 teaspoon Dijon mustard
Juice of 2 limes
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 cup light flavored oil
The first thing you want to do is cook your chicken. Sprinkle the chicken breasts liberally with the jerk seasoning and add them to your preheated to high grill, grill pan, or skillet
Let them cook about 5-7 minutes on each side, depending on the thickness, until cooked through. Set aside
In your salad bowl arrange all of the ingredients in a line on the top: pepitas, sliced red onion, crumbled queso fresco, sliced jerk chicken, sliced avocado, chopped mango, and toasted coconut
In a small bowl make the dressing. Add the chopped cilantro, Dijon mustard, lime juice, honey, salt, and pepper. Stir to combine and while mixing slowly drizzle in your oil
Add the vinaigrette to the salad, toss, and serve right away. That’s it! A delicious and very flavorful salad that’s hearty enough for dinner!
Find it online: https://gourmetwithblakely.com/caribbean-cobb-salad/