Thai Cobb Salad
Sheraton Airport Hotel/SFO
Millbrae, Calif.
A cobb salad is always a crowd-pleaser and packs well for grab-and-go service. To change up the usual all-American flavor combo, the Sheraton Airport Hotel at San Francisco’s airport adds a Thai-inspired dressing that enhances the grilled chicken and avocado. Mung bean sprouts, pea sprouts and shiitake mushrooms carry out the Asian theme.
Ingredients
Dressing
1 tsp. sesame oil
1 tsp. rice wine vinegar
1 tsp. fish sauce or salt to taste
1 tbsp. miso paste
2 tsp. sambal chili paste
1 tsp. brown sugar
1 garlic clove
Salad
12 shiitake mushrooms, sliced
1 oz. canola oil
8 (4 oz.) boneless, skinless chicken breasts, grilled
4 ripe avocados, peeled and diced
2 carrots, peeled and julienned
Salt and pepper, to taste
4 heads romaine lettuce, shredded
½ cup mung bean sprouts
½ cup pea sprouts
½ bunch cilantro, chopped
8 (4 oz.) boneless, skinless chicken breasts, grilled and cubed
4 ripe avocados, peeled and diced
2 carrots, peeled and julienned
1 bunch green onions, sliced
Steps
- For dressing, in blender, combine sesame oil, rice wine vinegar, fish sauce, miso paste, sambal chili paste, brown sugar and garlic; blend until smooth. Refrigerate until ready to use.
- For salad, place sliced shiitake in large bowl; toss together with 1ounce canola oil and salt and pepper to taste. Remove shiitakes from bowl and place on sheet pan. Bake at 350 F for 10 minutes, or until toasted.
- In another large bowl, toss shredded romaine lettuce, mung bean sprouts, pea sprouts and cilantro with dressing. On top of greens, arrange a row each of diced chicken, diced avocados, julienned carrots, sliced shiitakes and sliced green onions.
Photo courtesy of California Avocado Commission