Tropi Cobb Salad Food
TROPI-COBB SALAD
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Salad Chicken Mango Tropical Fruit Avocado Coriander Cumin Lime Juice Lettuce Tomato Dairy Free Soy Free Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
- 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.
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- 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.
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