Thai Cobb Salad

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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. 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.
  2. 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.
  3. 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.

the Sheraton Airport Hotel

courtesy of the Sheraton Airport Hotel, Millbrae, CA

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