Caribbean cobb salad

Sweet mango, creamy avocado, and spicy chicken all work together in this tropical-inspired salad.

2 bone-in breasts of chicken, with skin on
2 tablespoons extra virgin olive oil
1 tablespoon jerk seasoning

Mango Dressing
1/4 cup plus 2 tablespoons prepared mango chutney
Juice from 2 limes
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

2 avocados
1 large head romaine lettuce (about 12 ounces), chopped
2 scallions, white and light green parts, diced
1 large mango, peeled and diced
1 15-ounce can low-sodium black beans, drained and rinsed

  1. Preheat oven to 425°F.
  2. Place chicken breasts on baking sheet and rub skin with olive oil. Rub jerk seasoning evenly on each chicken breast. Bake for 30-35 minutes, or until chicken is cooked through. Set aside to cool.
  3. Meanwhile, in a bowl, combine mango chutney and juice from 1 lime. Season with salt and pepper. Whisk in olive oil until combined. Taste for flavor and adjust as desired, adding more lime juice to taste. Set aside.
  4. Cut avocados in half and remove and discard pits. Scoop out flesh and slice.
  5. Remove chicken from bones and slice into pieces.
  6. In a large bowl, add romaine. Drizzle with enough dressing to coat and transfer to a serving bowl. Top with scallions, mango, black beans, chicken, and sliced avocados. Drizzle with remaining dressing and serve.

Serves 4-6.

cook’s note: For a more uniform consistency, purée dressing in a food processor or blender.

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