Chicken cobb salad with creamy avocado-lime dressing

Ingredients

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Water

  Plain, clean water

  ½ cup or 118g

• Greek yogurt

  Plain, whole fat

  ¼ cup or 60g

• Lime juice

  Raw

  4 tbsp or 60g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tsp or 5g

• Cracker Chips

  Zesty Chillies & Lime - Pepperidge Farm

  200g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Onions

  Raw

  ½ small or 35g

• Pam cooking spray

  Oil, original

  200g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 ½ lb or 1.13kg

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Seasoning

  Taco - Just the Basics

  2 tbsp dry mix or 16g

• Lettuce

  Romaine or cos, raw

  12 cup shredded or 564g

• Hearts of palm

  Canned

  15 oz or 425g

• Corn

  Sweet, yellow, raw

  200g

• Pineapple

  Raw, all varieties

  1 ½ cup, chunks or 248g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  2 cup or 358g

• Yambean (jicama)

  Raw

  1 cup slices or 120g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Cucumber

  Peeled, raw

  ½ medium or 101g

Directions

1. Place avocado, cilantro, water, yogurt, lime juice, garlic and hot sauce in a blender or food processor; puree until smooth. Season to taste with lime zest, salt and pepper (you can make the dressing up to 8 hours in advance but stir in lime zest just before serving).
2. Soak onion in a small bowl of ice water to help tame its bite.
3. Meanwhile, off heat, coat a grill rack or grill pan with cooking spray; heat grill to medium-high heat.
4. Season chicken with oil and jerk seasoning. Grill, turning once, until grill marks appear and chicken is no longer pink inside, about 6 minutes per side.
5. Drain onion; squeeze dry.
6. Place lettuce on a large platter and arrange hearts of palm, corn, pineapple, tomato, radish or jicama, peppers, cucumbers and red onion in separate rows over top; sprinkle with salt and freshly ground pepper (optional).
7. Slice chicken on diagonal and arrange over vegetables; drizzle with dressing before serving.
8. Serving size: 2 c
9. (source: https://www.weightwatchers.com/us/recipe/chicken-cobb-salad-with-creamy-avocado-lime-dressing/58b872974c9a39d52bcc1f74)

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