Thai Cobb Salad
|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|
|As needed||Salt and pepper|
|1||bunch Green onions, sliced|
|4||heads Romaine lettuce, shredded|
|1/2||cup||Mung bean sprouts|
|1/2||bunch cilantro, chopped|
|1||tsp.||rice wine vinegar|
|1||tsp.||Fish sauce or salt to taste|
|2||tsp.||Sambal chili paste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.