Name: Tropical Cobb Salad with Mango
Prep time: 20 min
Total time: 20 min
Yield: 2-4
Cuisine: American
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

Print Recipe

Tropical Cobb Salad with Mango

(1 votes, average: 5.00 out of 5)

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

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.

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 on top of the bed of the lettuce.

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.