Tropi-Cobb Salad

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. 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. 2.

   Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.

   2 min

3. 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