Ingredients

The following ingredients have 10 Servings
  • 1 item(s), without skin and seed California (Hass) avocado ripe
  • 0.5 cup(s) Cilantro leaves
  • 0.5 cup(s) Water
  • 0.25 cup(s) Plain fat free Greek yogurt
  • 4 Tbsp Fresh lime juice
  • 1 medium clove(s) Garlic
  • 1 tsp Hot sauce
  • 2 tsp Lime zest or to taste
  • 0.5 tsp Kosher salt or to taste
  • 0.125 tsp Black pepper freshly ground, or to taste
  • 0.5 small Uncooked red onion(s) diced
  • 2 spray(s) Cooking spray
  • 2.5 pound(s) Uncooked boneless skinless chicken breast
  • 2 tsp Extra virgin olive oil
  • 2 Tbsp Jerk seasoning
  • 12 cup(s) Romaine lettuce roughly chopped
  • 15 oz Hearts of palm canned, drained, sliced
  • 2 medium Fresh yellow corn on the cob, kernels removed with a knife
  • 1.5 cup(s) Pineapple diced
  • 2 cup(s) Grape tomatoes or cherry tomatoes, halved
  • 1 cup(s), sliced Fresh radish(es) or jicama
  • 1 large Sweet red pepper(s) halved, seeded, chopped
  • 0.5 medium English cucumber(s) diced

Instruction

  • 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).
  • Soak onion in a small bowl of ice water to help tame its bite.
  • Meanwhile, off heat, coat a grill rack or grill pan with cooking spray; heat grill to medium-high heat.
  • 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.
  • Drain onion; squeeze dry.
  • 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).
  • Slice chicken on diagonal and arrange over vegetables; drizzle with dressing before serving.
  • Serving size: 2 cups