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Thai-Style Cobb Salad

This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings (3/4 cup dressing)

Ingredients

  • 1 bunch romaine, torn
  • 2 cups shredded rotisserie chicken
  • 3 hard-boiled large eggs, coarsely chopped
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1 medium carrot, shredded
  • 1 medium sweet red pepper, julienned
  • 1 cup fresh snow peas, halved
  • 1/2 cup unsalted peanuts
  • 1/4 cup fresh cilantro leaves
  • 3/4 cup Asian toasted sesame salad dressing
  • 2 tablespoons creamy peanut butter

Directions

  • Place romaine on a large serving platter. Arrange chicken, eggs, avocado, vegetables and peanuts over romaine; sprinkle with cilantro.
  • In a small bowl, whisk salad dressing and peanut butter until smooth. Serve with salad.
Nutrition Facts
1 serving: 382 calories, 25g fat (5g saturated fat), 135mg cholesterol, 472mg sodium, 18g carbohydrate (10g sugars, 5g fiber), 23g protein.

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