Tropical Cobb Salad | Vegan
Crunchy lettuce gets topped with spiced vegan chicken pieces, fresh mangos, soft ripe avocado and juicy cherry tomatoes. There is plenty of flavour going on in this salad, so much so that the dressing is kept very simple; Lime, Olive oil, Salt and pepper and leftover spice mix.
Ingredients
- 2 tablespoons olive oil
- 6 cloves Garlic crushed
- 170 grams vegan chicken in bite sized pieces
- 60 grams Vegan bacon bits
- 1/4 medium red onion thinly sliced
- 2 small Ripe avocados * or 1 large, Thinly sliced
- 1 medium medium mango. Thinly slice or diced
- 450 grams little gem lettuce or green lettuce leaves
- 150 grams cherry tomatoes halved
- 25 grams Basil leaves for serving
- 25 grams mint leaves for serving
Vegan Chicken Seasoning:
- 1/4 teaspoon Salt
- 1/2 teaspoon sumac no salt
- 1 teaspoon Coriander ground
- 1 teaspoon Cumin ground
- 1/2 teaspoon turmeric ground
- 1/2 teaspoon paprika / red pepper flakes
- 1/4 teaspoon freshly cracked black pepper
Salad Dressing:
- 1 Lime zest & juice
- 4 tablespoons Olive oil extra virgin
Instructions
- Mix the Spice blend: Combine: coriander, cumin, turmeric, red pepper flakes in a small bowl; Set aside
- Sautee the vegan chicken: Heat 2 Tbsp Olive oil in large non stick pan over medium heat. Add Garlic & vegan chicken pieces to pan. Toss to coat in oil, then add 3/4 of the seasoning mix, Cook for 1 minute, then add bacon bits, cook for a further 2-4 minutes tossing occasionally, until lightly golden brown. Remove from heat. Set aside to cool slightly.
- Make salad dressing: In a small bowl whisk together the lime juice, olive oil and spice mix, season dressing with flakey sea salt and cracked black pepper.
- Plate up: Arrange lettuce, vegan chicken and bacon, sliced avocado and mango, onion on a large plate or platter. Drizzle over the dressing just before serving. If using; Scatter basil and mint leaves over, and a final twist of pepper, sprinkle of red pepper flakes.
Video
Notes
*or 1 large
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