Thai Cobb Salad

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Serves: 8

Ingredients
Instructions

8 each 4-ounce Free Range Skinless Chicken Breasts, grilled and diced 4 Fresh California Avocados, diced 2 each Carrots, peeled and julienned 12 each Shiitake mushrooms, sliced 1 oz. canola oil As needed Salt and pepper 1 bunch Green onions, sliced 4 heads Romaine lettuce, shredded 1/2 cup Mung bean sprouts 1/2 cup Pea sprouts 1/2 bunch cilantro, chopped Dressing: 1 tsp. sesame oil 1 tsp. rice wine vinegar 1 tsp. Fish sauce or salt to taste 1 Tbsp. Miso paste 2 tsp. Sambal chili paste 1 tsp. brown sugar 1 clove garlic

Make dressing: in a blender, mix together sesame oil, rice wine vinegar, fish sauce, miso paste, sambal chili paste, brown sugar and garlic. Refrigerate until ready to use.
Place sliced shiitake in large bowl, toss together with one ounce canola oil and salt and pepper to taste. Remove Shiitakes from bowl and place on sheet pan. Bake Shiitakes at 350°F for ten minutes, or until toasted.
In a large bowl, toss shredded romaine lettuce, pea sprouts, mung bean sprouts, cilantro, and green onions with dressing. On top of the greens, arrange a row each of diced chicken, diced avocados, julienned carrots, sliced Shiitakes and sliced green onions.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.