• Caribbean Chicken Cobb Salad

    This Caribbean Chicken Cobb Salad is just the right amount of spice, filling and healthy. I also picked this recipe because it is heavy enough to act as the main entree when you want something light during the heat of summer. Cook the chicken on the grill or on the stovetop.

    Caribbean Chicken Cobb Salad

    15 minPrep Time

    10 minCook Time

    25 minTotal Time

    Save RecipeSave Recipe


    • 1 pound boneless, skinless chicken breasts
    • 2 teaspoons Wildtree Jamaican Jerk Seasoning
    • 3 hardboiled eggs, peeled and chopped
    • 2 teaspoons Wildtree Lemon Pepper Blend
    • ½ cup nonfat Greek yogurt
    • ¼ cup Wildtree Roasted Garlic Grapeseed Oil
    • 1 tablespoon red wine vinegar
    • ¼ cup water
    • 1 romaine heart, chopped
    • 2 cups arugula
    • 1 pint grape tomatoes, halved
    • 1 mango, diced
    • 1 avocado, diced
    • 2 scallion, sliced


    Season chicken with Jamaican Jerk Seasoning.

    Preheat grill to medium heat.

    Clean and grease the grill grates.

    Grill the chicken for about 5 minutes on each side or until cooked through: 165°F. Cool for 5 minutes on a cutting board before slicing.


    Whisk together Lemon Pepper Blend, Greek yogurt, Roasted Garlic Grapeseed Oil, and red wine vinegar.

    Thin out dressing to desired consistency using ¼ cup water.

    Salad Prep

    Toss together romaine and arugula.

    Divide among 5 plates.

    Top with sliced chicken, tomatoes, mango, avocado, scallions, and hard boiled egg.

    Drizzle with prepared dressing.

    This recipe and photo is courtesy of Wildtree