Sunny California Cobb Salad
A refreshing twist on the classic Cobb salad featuring a zesty citrus vinaigrette and vibrant seasonal ingredients perfect for a sunny day.
Prep time: 20 minutesCook time: Serves: 4
Ingredients
4 cups romaine lettuce, chopped
2 cups baby spinach
1/2 cup cherry tomatoes, halved
1/2 cup radishes, thinly sliced
1/4 cup red onion, thinly sliced
1/2 cup mango, diced
1 avocado, sliced
1/2 cup cooked quinoa
4 oz grilled chicken breast, sliced
2 hard-boiled eggs, quartered
1/3 cup feta cheese, crumbled
1/4 cup sunflower seeds
1/3 cup citrus vinaigrette (juice of 1 orange, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, salt, pepper)
Instructions
1. Prepare all ingredients by washing and chopping as needed.
2. In a large bowl, layer the romaine lettuce and baby spinach as the base.
3. Arrange the cherry tomatoes, radishes, red onion, mango, and avocado attractively over the greens.
4. Add the cooked quinoa and sliced grilled chicken on top.
5. Distribute the quartered hard-boiled eggs evenly.
6. Sprinkle the feta cheese and sunflower seeds over the salad.
7. Drizzle the citrus vinaigrette evenly over the salad before serving.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to maintain freshness.
Reheating
To reheat chicken, warm slices in a skillet over medium heat for 2-3 minutes, or until heated through. Do not microwave.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
