Tropicobb Chicken Salad

20 min

4 servings

Cobb salads are one of the first well-known salads to eat like a meal – aka it wasn’t just lettuce and dressing. This classic salad has been reinvented with a tropical twist! You’ll love the various flavours and textures; each bite is unique and delicious. The perfect summer lunch full of protein and veggies.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tsp oil
  • 2 tbsp Pina Colada Mix
  • 1 mango
  • 1⁄2 avocado
  • 1⁄2 English cucumber
  • 1⁄2 pint cherry tomatoes
  • 4 cups arugula or mesclun mix
  • 1⁄3 cup Caesar Dressing, or your favourite Epicure dressing
  • 2 tbsp Caesar Dressing Mix
  • 2 tbsp light mayonnaise or Greek yogurt
  • 1 tbsp lemon juice
  • 1⁄4 cup olive oil
  • 1⁄4 cup milk, your choice
  • 2 crushed garlic cloves, optional

Preparation

  1. Place rack in top third of oven. Preheat broiler to high.
  2. Cut chicken into small pieces. Place on Sheet Pan; drizzle with oil and coat with Pina Colada Mix. Toss to evenly coat pieces. Broil, rotating pan and stirring often, until cooked through, about 8 min.
  3. Meanwhile, peel and slice mango and avocado. Thinly slice cucumber into rounds and cut tomatoes into halves.
  4. Arrange chicken, mango, avocado, cucumber, cherry tomatoes, and lettuce on a platter. Drizzle with dressing. Add toppings, if desired.

Nutritional Information

Per serving: Calories 370, Fat 19 g (Saturated 4 g, 0 0 g), Cholesterol 85 mg, Sodium 125 mg, Carbohydrate 22 g (Fiber 4 g, Sugars 15 g), Protein 29 g.

Tips

Be sure to break up any lumps in the Pina Colada Mix before seasoning chicken.

Perfectly Balance Your Plate

Serve with 1 small bun.