Thai Cobb Salad
Elevate your salad game with this Thai Cobb Salad, a vibrant twist on the classic Cobb that combines fresh, crunchy veggies and bold Southeast Asian flavors. This recipe features crisp romaine lettuce, shredded red cabbage, and julienned carrots, paired with juicy cherry tomatoes, creamy avocado, and tender grilled chicken breast. Hard-boiled eggs add a hearty touch, while a rich peanut dressing made with soy sauce, lime juice, and honey ties everything together in a symphony of sweet, savory, and tangy notes. Garnished with roasted peanuts, fresh cilantro, and fragrant mint, this salad is as visually stunning as it is delicious. Perfect as a light lunch or a satisfying dinner, this quick and easy dish is ready in just 30 minutes and serves up bold Asian-inspired flavors that will leave you craving more.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Red cabbage, shredded
- 1 cup Carrots, julienned
- 1 Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 2 pieces Grilled chicken breast, sliced
- 3 Hard-boiled eggs, quartered
- 1 Avocado, sliced
- 1 tablespoon Roasted peanuts, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh mint, chopped
- 2 tablespoons Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
- 2 tablespoons Water
Instructions
Wash and prep all fresh vegetables. Chop the romaine lettuce, shred the red cabbage, julienne the carrots, and slice the cucumber and avocado.
Halve the cherry tomatoes and set aside all prepped vegetables.
Grill chicken breasts on medium heat for 4–5 minutes per side or until fully cooked. Set aside to rest before slicing into strips.
Hard-boil the eggs by placing them into a pot of cold water. Bring to a boil, then reduce heat and simmer for 8–10 minutes. Cool the eggs in ice water, peel, and quarter them.
Prepare the peanut dressing by whisking together the peanut butter, soy sauce, lime juice, honey, sesame oil, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
Assemble the salad by layering lettuce as the base, followed by neat rows of red cabbage, carrots, cucumber slices, cherry tomatoes, grilled chicken slices, hard-boiled eggs, and avocado slices.
Drizzle the peanut dressing over the salad or serve it on the side.
Garnish with chopped roasted peanuts, fresh cilantro, and mint before serving.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 902 mg | 300% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.4 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 370 mg | 28% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3869 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
