Asian Cobb Salad

This colorful and healthy salad will steal the spotlight from overplayed restaurant salads.

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 4-–5 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:

  • 9 cups/2.1 L
    6  servings of 1 1/2 cups/375 mL

Nutrients per serving:

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.

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