Tropoli-Cobb Salad w/ Baby Dry Mangoes

Yummy salad let’s go!

Ingredients:

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  • 7 tbsp. extra-virgin olive oil, divided

  • 6 garlic cloves, lightly crushed

  • 4 skinless, boneless chicken thighs, cut into 3/4 inch pieces

  • Kosher salt

  • 1 tbsp. curry powder

  • 2 tbsp. fresh lime juice

  • 6 cups green lettuce

  • 2 ripe avocados, sliced

  • 2 packages of Nature’s Finest Dried Mangoes

  • 1/4 red onion, thinly sliced

  • 1 cup cherry tomatoes, halved

  • Red pepper flakes

Recipe preparation:

  1. 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 curry. Toss several times 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 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.

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