I’ve been a salad lover as far as I can remember. It’s not really about the health-thing or that daily serving of vegetables. What got me hooked is what these medley of flavors can create by just simply mixing and tossing them all together. I’m also wildly crazy about the different textures that goes on inside your mouth as you bite into a forkful.
There’s creaminess, tangyness, crunchy, crispy, fatty, juicy, refreshing, cool — it’s fascinating and it’s endless…. almost blissful. In this lifetime, I’ve eaten two versions of Cobb Salads and I find them more of a meal instead of a side dish because of the number of ingredients and the portions…. which I think is a good thing, right?
As much as possible, I try to eat salad daily. It gets me my servings of greens and other nutrients coming from some of the other vegetables in it.
What I made today is a Cobb Salad with a tropical twist. I added sweet mangoes and cucumbers. I’ve omitted the hardboiled egg, though because there’s grilled chicken and maple bacon already. I think there’s gonna be too much protein. If you’re looking for the cheese, I put it in the dressing making it richer and adding a bit of saltiness as well.
All you gotta do is assemble this in a serving plate and serve with the dressing in a separate container.
Tropical Cobb Salad
- 5 cups shredded romaine lettuce
- 400g chicken breasts, grilled and chopped
- 200g maple bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup diced mangoes
- 1 avocado, diced
- For the Garlic Dressing
- 1 cup sour cream
- 6 cloves garlic chopped finely
- 1/2 cup shredded cheddar cheese
- 2 tbsp lemon juice or calamansi juice
- salt and pepper to taste
- For the Garlic Dressing: combine all ingredients and mix well. Taste and adjust salt & pepper then place into the refrigerator to let the flavors marry.
- Layer lettuce on your serving plate and then assemble all the other ingredients on top.
- You can serve the dressing drizzled on top of the salad or separately.