Tropical Cobb Salad

healthyish salad garlic chicken curry lime juice lettuce avocado mango red onion cherry tomatoes sea salt red pepper basil mint

Chris Morocco

4 servings

Source

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)

Method

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.

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.