Tropical Cobb Salad with Mango

Hello and welcome to Sunday Supper! I had a couple mangoes to use or lose so today we have a summery, fun take on a Cobb Salad, Tropical Cobb Salad with Mango. This is a beautiful and irresistible main dish salad, I know because Alex and I ate the entire thing in one go, right out of the serving bowl! Are you ready to meet your new favorite summertime main dish salad? Let’s do it – Tropical Cobb Salad with Mango!

Curry Chicken

I wish I could say I came up with this salad on my own, but I got the recipe from Chris Morocco, via Bon Appétit. The deep flavor of chicken thighs seasoned simply with curry powder and kosher salt beautifully combines with silky, rich avocado; sweet, juicy mango; cherry tomatoes; the bite of red onion slices and the crunch of butter lettuce. Let’s get to the chicken.

I have six chicken thighs that we will just cut up into roughly 1/2 to 1-inch pieces. Sprinkle the prepped chicken with kosher salt.

Use the flat side of your knife to smash 5-6 garlic cloves. Heat 3 tablespoons of olive oil in a large skillet or braiser over medium heat. Add the smashed garlic to the hot oil and stir frequently until the garlic is golden brown.

When the garlic is golden, add the prepped chicken to the skillet and increase the heat to medium-high. Let the chicken cook undisturbed for a few minutes, until it is browned on one side and loosens easily from the pan. Then stir the chicken occasionally until it is mostly cooked through.

Add 1.5 tablespoons of curry powder to the chicken and stir to thoroughly coat the chicken in the curry powder. Reduce the heat to low and let the chicken finish cooking.

Meanwhile we can make the lime dressing. For the dressing whisk together 3 tablespoons of fresh lime juice and 5 tablespoons of olive oil. Season with kosher salt to taste and set aside.

Tropical Cobb Salad with Mango

In a large wide shallow bowl, or platter, lay a bed of torn butter or little gem lettuce leaves.

Then we will build the salad by placing sliced mango, avocado, halved cherry tomatoes and sliced red onion.

Lastly we can add the curry chicken. Then drizzle the dressing over the whole salad. Sprinkle with red pepper flakes, or ground Aleppo Pepper and flaky finishing salt.

This salad offers such a wonderful adventure of flavors and textures. The golden curry chicken is so delicious in any combination of bites you can create here: a bite with mango, or with avocado, punctuated with a snap of red onion; the lime olive oil dressing is so light and refreshing, it brings the flavors together and elevates them, not hiding a thing.

Thank you all so much for stopping by today, this is a perfect salad for any time, but if you’re looking for a side to make for your Memorial Day, definitely give this one a try! If you’re looking for a traditional Cobb Salad, try Sunday Supper Cobb Salad. Have a great day, take care and be well. xo Kelly

Key Equipment in This Recipe

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Tropical Cobb Salad with Mango

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course, Side, Appetizer, Lunch – American

By Chris Morocco, via Bon Appétit – Serves: 2-4

Prep Time: 20 Minutes – Cooking Time: NA – Total Time: 20 Minutes

Chicken thighs seasoned with curry beautifully combines with silky avocado; sweet mango; tomatoes; red onion slices and butter lettuce.

Ingredients

• 8 tbsp. Extra-Virgin Olive Oil, divided
• 5-6 Garlic Cloves, lightly crushed
• 4-6 Skinless, Boneless Chicken Thighs, cut into 1/2 to 1-inch pieces
• Kosher Salt
• 1.5 tbsp. Curry Powder
• 3 tbsp. Fresh Lime Juice
• 6 cups Torn Butter Lettuce or Little Gem 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

Instructions

1

Sprinkle the prepped chicken with kosher salt.

2

Use the flat side of your knife to smash 5-6 garlic cloves. Heat 3 tablespoons of olive oil in a large skillet or braiser over medium heat. Add the smashed garlic to the hot oil and stir frequently until the garlic is golden brown.

3

When the garlic is golden, add the prepped chicken to the skillet and increase the heat to medium-high. Let the chicken cook undisturbed for a few minutes, until it is browned on one side and loosens easily from the pan. Then stir the chicken occasionally until it is mostly cooked through.

4

Add 1.5 tablespoons of curry powder to the chicken and stir to thoroughly coat the chicken in the curry powder. Reduce the heat to low and let the chicken finish cooking.

5

Meanwhile we can make the lime dressing. For the dressing whisk together 3 tablespoons of fresh lime juice and 5 tablespoons of olive oil. Season with kosher salt to taste and set aside.

6

In a large wide shallow bowl, or platter, lay a bed of torn butter or little gem lettuce leaves.

7

Then we will build the salad by placing sliced mango, avocado, halved cherry tomatoes and sliced red onion on top of the bed of the lettuce.

8

Lastly we can add the curry chicken. Then drizzle the dressing over the whole salad. Sprinkle with red pepper flakes, or ground Aleppo Pepper and flaky finishing salt.

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