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Mango Cobb Salad Recipe

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This recipe for Mango Cobb Salad, by , is from Stir, Season and Savour , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ja'nine Hudson


7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into " pieces
Kosher salt
1 Tbsp. vadouvan or curry powder
2 Tbsp. fresh lime juice
6 cups torn Little Gem or green lettuce
2 ripe avocados, sliced
2 small ripe mangos, sliced
red onion, thinly sliced
1 cup cherry tomatoes, halved
Flaky sea salt, mild red pepper flakes, and basil and/or mint (for serving)

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and add vadouvan. Toss several times and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.

Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season with kosher salt. Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Top with sea salt, red pepper flakes, and herbs.




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