|Thai Cobb Salad|
I know everyone goes crazy for comfort foods at this time of year, but there are only so many heavy meals I can take before I need to break it up a little bit. Although this Thai Cobb salad looks like it belongs on the table sometime in July, you won’t be disappointed to eat it between a night of soup and chicken pot pie.
Vegetarians can swap sliced hardboiled eggs for the chicken and throw some extra peanuts on top. The rainbow of colors in this salad makes it almost too pretty to eat, but you’ll be sold after one bite! A coconut milk dressing is just the creamy touch this bright, crunchy salad needs. Take a break from the typical seasonal foods and change things up with this!
Thai Cobb Salad
adapted from Prevention Magazine
-1/2 cup coconut milk
-1 tbsp fish sauce
-1/2 jalapeño, minced
-1/2 tsp sugar
-8 cups romaine lettuce
-2 carrots, thinly sliced or peeled
-2 thinly sliced bell peppers
-1 sliced avocado
-1/4 cup chopped peanuts
-2 cups chopped cooked chicken
1. To make the dressing, whisk together the juice of the limes, the coconut milk, the fish sauce, and jalapeño, the sugar, and black pepper, to taste. Set aside.
2. Combine romaine with carrots, bell peppers, avocado, chicken, and peanuts. Drizzle with dressing and serve immediately.