Search Recipes

Enter Keywords or Ingredients:


Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
11" Square Grill Pan
$149.50
Buy Now!
7" Santoku
$73.00
Buy Now!
Asian Seasoning Mix
$6.50
Buy Now!
Avocado Peeler
$7.50
Buy Now!
Chef's Silicone Basting Brush
$10.00
Buy Now!
Food Chopper
$33.00
Buy Now!
Grill Press
$39.00
Buy Now!
Mango Wedger
$16.00
Buy Now!
Salad & Berry Spinner
$60.50
Buy Now!
Stainless Whisk
$14.00

RecipesPrintE-mail

Asian Cobb Salad



Ingredients:
1/2   cup (125 mL) lite Asian vinaigrette salad dressing
3   tbsp (45 mL) Asian Seasoning Mix, divided
1   tbsp (15 mL) reduced-fat peanut butter
1   bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
2   ripe mangoes
1/2   medium seedless cucumber
1   cup (250 mL) snow peas, trimmed
1   small red onion
4   radishes
1 1/4   lbs (575 g) boneless, skinless chicken breast
1   tbsp (15 mL) vegetable oil
1/4   cup (50 mL) dry-roasted peanuts (optional)
Directions:
  1. For dressing, combine vinaigrette, 1 tbsp (15 mL) of the seasoning mix and peanut butter in Small Batter Bowl; whisk well using Stainless Whisk and set aside.
  2. For salad, rinse spinach; spin dry using Salad & Berry Spinner. Arrange spinach over Large Bamboo Platter, mounding slightly. Dice mangoes (see Cook's Tip). Dice cucumber and thinly slice peas on a diagonal using Santoku Knife. Slice onion crosswise using Ultimate Mandoline fitted with adjustable slicing blade on thin setting; cut rings in half. Thinly slice radishes using mandoline; cut slices into strips. Top spinach with even sections of cucumber, onion, peas, radishes and mangoes, leaving a space for chicken.
  3. Heat Grill Pan and Grill Press over medium heat 5 minutes. Brush chicken with oil using Chef's Silicone Basting Brush. Sprinkle chicken with remaining seasoning mix. Place chicken in pan; cover with press and cook 45 minutes on each side or until internal temperature reaches 160°F (71°C). Remove chicken from pan; thinly slice and place over salad. If desired, coarsely chop peanuts using Food Chopper; sprinkle over salad. To serve, drizzle dressing over salad and toss using Bamboo Salad Claws.

Yield: 6 servings (about 9 cups/2.1 L)

Nutrients per serving: (about 1 1/2 cups/375 mL): Calories 250, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 22 g, Sodium 450 mg, Fiber 4 g

Cook's Tips: To easily peel and cut mango into wedges, cut off top and bottom of mango to form a flat base; stand upright. Use the Mango Wedger to remove flesh. Cut flesh from skin using Avocado Peeler.