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Yield: 4
SMF Kitchen
@smfchicken
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Tropical Grilled Chicken Cobb Salad
1 tablespoon
Onion powder
1 tablespoon
Garlic powder
2 teaspoons
Cayenne pepper
2 teaspoons
Salt
2 teaspoons
Ground black pepper
2 teaspoons
Died thyme
2 teaspoons
Granulated sugar
1 teaspoon
Dried parsley
1 teaspoon
Paprika
1/2 teaspoon
Red pepper flakes
1/2 teaspoon
Ground cinnamon
1/2 teaspoon
Ground nutmeg
1/2 teaspoon
Ground clove
1/4 teaspoon
Ground cumin
2 lbs
Jerk seasoning, as needed
4 cups
Chopped lettuce (Romaine pictured)
Fresh pineapple, mango or papaya, cubed
Chopped tomatoes
English cucumber, sliced
Red onion, thinly sliced
Fresh corn, removed from cob
Red & yellow sweet peppers, seeded and diced
Avocado-cilantro ranch dressing
- Mix all ingredients together in a small bowl or use a mortar and pestle to mix/crush together evenly.
- Store in an airtight container and store in a cool/dry space for 6 months.
- Use as needed.
- Preheat grill to medium-high, creating an indirect heat zone for finishing chicken so the jerk seasoning doesn't burn.
- While grill is preheating, season chicken on all sides with homemade jerk seasoning or commercially prepared jerk seasoning and set aside; cut and chop all fruit and vegetables for salad topping.
- Place chicken on the grill and cook for about 7-9 minutes on each side or until the internal temperature of the chicken reaches at least 165°F. (If seasoning begins to brown too much, move the chicken to the indirect heat side of the grill-it may take a little longer to come to the proper internal temperature.)
- Once chicken reaches the correct temperature, remove from grill and cover for 10 minutes letting the meat rest and redistribute all of the juices in the pieces.
- While chicken is resting, begin assembling the salad platter by placing chopped lettuce all across the large plate.
- Begin to add the salad components in lines across the bed of lettuce, saving a wide center strip for the cut up chicken.
- Cut chicken into thin slices and place in center of the salad platter & then drizzle with dressing.
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Tropical Grilled Chicken Cobb Salad
Yield: 4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Tropical Grilled Chicken Cobb Salad
1 tablespoon
Onion powder
1 tablespoon
Garlic powder
2 teaspoons
Cayenne pepper
2 teaspoons
Salt
2 teaspoons
Ground black pepper
2 teaspoons
Died thyme
2 teaspoons
Granulated sugar
1 teaspoon
Dried parsley
1 teaspoon
Paprika
1/2 teaspoon
Red pepper flakes
1/2 teaspoon
Ground cinnamon
1/2 teaspoon
Ground nutmeg
1/2 teaspoon
Ground clove
1/4 teaspoon
Ground cumin
2 lbs
Jerk seasoning, as needed
4 cups
Chopped lettuce (Romaine pictured)
Fresh pineapple, mango or papaya, cubed
Chopped tomatoes
English cucumber, sliced
Red onion, thinly sliced
Fresh corn, removed from cob
Red & yellow sweet peppers, seeded and diced
Avocado-cilantro ranch dressing
- Mix all ingredients together in a small bowl or use a mortar and pestle to mix/crush together evenly.
- Store in an airtight container and store in a cool/dry space for 6 months.
- Use as needed.
- Preheat grill to medium-high, creating an indirect heat zone for finishing chicken so the jerk seasoning doesn't burn.
- While grill is preheating, season chicken on all sides with homemade jerk seasoning or commercially prepared jerk seasoning and set aside; cut and chop all fruit and vegetables for salad topping.
- Place chicken on the grill and cook for about 7-9 minutes on each side or until the internal temperature of the chicken reaches at least 165°F. (If seasoning begins to brown too much, move the chicken to the indirect heat side of the grill-it may take a little longer to come to the proper internal temperature.)
- Once chicken reaches the correct temperature, remove from grill and cover for 10 minutes letting the meat rest and redistribute all of the juices in the pieces.
- While chicken is resting, begin assembling the salad platter by placing chopped lettuce all across the large plate.
- Begin to add the salad components in lines across the bed of lettuce, saving a wide center strip for the cut up chicken.
- Cut chicken into thin slices and place in center of the salad platter & then drizzle with dressing.
