Tropical Cobb Salad
1 large ripe mango, cut into chunks
1 medium-sized ripe avocado, cut into chunks
1 whole chicken breast, marinated, grilled, and chunked
feta, goat cheese, or blue cheese, crumbled (I used Loralie blueberry goat cheese with vanilla)
3 hard boiled eggs, sliced into chunks
5 slices of bacon, crumbled
a mixture of red lettuce, spinach leaves, cilantro (stems removed), chopped and washed thoroughly
light, tangy dressing of choice
Tangy Citrus Vinaigrette
1-1/2 TB white balsamic vinegar
1 TB fresh orange juice
1 TB fresh lemon juice
zest of 1/2 lemon
zest of 1/2 orange
1/2 garlic clove, grated
1/4 tsp black pepper
1 rounded tsp salt
10 shakes of cayenne pepper
9 TB grape seed or olive oil
3 green onions
1/4 red bell pepper
1/2" piece of ginger
1/4 habanero pepper
1 heaping teaspoon salt
pepper to taste
1 TB olive oil
1 sprig fresh thyme, stems removed
1. Allow chicken to marinate for at least an hour.
2. Grill or bake chicken. I used my Foreman grill. Cut into chunks.
3. When serving, toss desired portion of greens in light amount of dressing. Top with a few chunks of the following: eggs, avocado, mango, and a good portion of chicken. Top with crumbled cheese and bacon. Drizzle a little dressing. Enjoy :)
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