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Tropi-Cobb Salad

Name: Tropi-Cobb Salad
Cuisine: asian_fusion
Ingredients: 1 tsp. ground coriander; 1 tsp. ground cumin; ½ tsp. ground turmeric; ½ tsp. crushed red pepper flakes; 7 Tbsp. extra-virgin olive oil, divided; 6 garlic cloves, lightly crushed; 4 skinless, boneless chicken thighs, cut into (¾") pieces; Kosher salt; 2 Tbsp. fresh lime juice; 2 ripe avocados, sliced; 2 small ripe mangoes, sliced; ¼ red onion, thinly sliced; 6 cups torn Little Gem or green lettuce leaves; 1 cup cherry tomatoes, halved; Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
3.
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.

Recipes sourced from Epicurious.com.

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