Tropi-Cobb Salad
A tropical twist on the classic Cobb salad featuring spice-rubbed chicken, sweet mangoes, and creamy avocados, all topped with a zesty lime dressing. This colorful salad combines Caribbean-inspired flavors with traditional Cobb salad elements.
Ingredients
- •1 tsp ground coriander
- •1 tsp ground cumin
- •½ tsp ground turmeric
- •½ tsp crushed red pepper flakes
- •7 Tbsp extra-virgin olive oil
- •6 cloves garlic
- •4 pieces skinless boneless chicken thighs
- •1 to taste Kosher salt
- •2 Tbsp fresh lime juice
- •2 whole ripe avocados
- •2 whole small ripe mangoes
- •¼ whole red onion
- •6 cups Little Gem or green lettuce leaves
- •1 cup cherry tomatoes
- •1 to taste Flaky sea salt
- •1 to taste mild red pepper flakes
- •1 to taste basil and/or mint leaves
Cooking Instructions
- 1.
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
10 min
- 2.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
2 min
- 3.
Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.
5 min