I don’t know about y’all but this warmer weather has me craving salads. I found the inspiration for this recipe on pinterest and made a few changes. I thought it was super tasty but lately I have been all about ethnic food so maybe that’s why I loved it so much.
I frequently layer my salads like this on plates so they save better. The ingredients don’t get as soggy laid out like this plus it just looks pretty. You can serve as much as you want and save the rest for the next day.
I doubled the dressing recipe, I love dressing and it will save in your fridge up to about a week. I saved time and just bought a Rotisserie chicken and shredded it, but you could cook or grill your own chicken if you want.
I decided last minute to add some sliced almonds and I am so glad I did, the crunch and saltiness was the perfect addition to the salad.
The best part is it makes a great meal for kids too. This was Frances Moon’s dinner and she loved it. Sterling my picky eater would only eat chicken and oranges:)
|| A S I A N C O B B S A L A D ||
adapted via Damn Delicious
- chopped romaine lettuce
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- shredded chicken
- grated carrots
- 1 avocado diced
- 2 hard-boiled eggs, diced
- 3-4 sliced green onions
- shelled and cooked edamame
- sliced almonds
- 1/4 cup rice wine vinegar
- 1 clove garlic, pressed
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- pinch of red pepper flakes
For the sesame vinaigrette ( I actually doubled this)
make the vinaigrette, whisk together rice wine vinegar, garlic, sesame
oil, sugar, ginger and soy sauce in a small bowl; set aside.
assemble the salad, greens in a large bowl; top with
arranged rows of mandarin oranges, chicken, carrots, avocado, eggs, edamame, green onions, and almonds.
- Serve immediately with sesame vinaigrette.