Name: Tropical Cobb Salad
Yield: 4 servings
Ingredients: 7 Tbsp. extra-virgin olive oil, divided; 6 garlic cloves, lightly crushed; 4 skinless, boneless chicken thighs, cut into ¾" pieces; Kosher salt; 1 Tbsp. vadouvan or curry powder; 2 Tbsp. fresh lime juice; 6 cups torn Little Gem or green lettuce; 2 ripe avocados, sliced; 2 small ripe mangos, sliced; ¼ red onion, thinly sliced; 1 cup cherry tomatoes, halved; Flaky sea salt, mild red pepper flakes, and basil and/or mint (for serving)

To make this fruity, healthyish twist on a traditional Cobb salad vegetarian, substitute chickpeas for the chicken.

Recipe information

Yield
4 servings

Ingredients

7

Tbsp. extra-virgin olive oil, divided

6

garlic cloves, lightly crushed

4

skinless, boneless chicken thighs, cut into ¾" pieces

Kosher salt

1

Tbsp. vadouvan or curry powder

2

Tbsp. fresh lime juice

6

cups torn Little Gem or green lettuce

2

ripe avocados, sliced

2

small ripe mangos, sliced

¼

red onion, thinly sliced

1

cup cherry tomatoes, halved

Flaky sea salt, mild red pepper flakes, and basil and/or mint (for serving)

Need to make a substitution?

Preparation

Step 1
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 add vadouvan. Toss several times and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
Step 2
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season with kosher salt. Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Top with sea salt, red pepper flakes, and herbs.

Tropi-Cobb Salad

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes