If you're looking for a fresh and vibrant meal that captures the essence of California sunshine, this Sunny California Cobb Salad is your answer. Packed with colorful veggies, juicy mango, and a zesty citrus vinaigrette, it's as delightful to look at as it is to eat.
Romaine lettuce and baby spinach form the crisp, green foundation of the salad, offering a satisfying crunch and a burst of freshness. Next, we add cherry tomatoes for their sweet juiciness, while radishes contribute a peppery bite. Red onion slices add a bit of sharpness, balancing the sweetness of mango, which also brings a tropical twist. The creamy avocado not only adds richness but also makes the salad more filling. Cooked quinoa is our secret weapon, providing both texture and a boost of protein. The grilled chicken breast is sliced and layered on top, ensuring that each bite is hearty and flavorful. Hard-boiled eggs are quartered and nestled into the mix, adding extra protein and creaminess. We can't forget the feta cheese, which crumbles across the salad with its tangy, salty flair, and sunflower seeds for a nutty crunch. Finally, the citrus vinaigrette ties everything together with a zesty, slightly sweet dressing made from fresh orange juice, olive oil, apple cider vinegar, and a touch of honey.
This salad stands beautifully on its own but pairs wonderfully with a crisp white wine like a Sauvignon Blanc. If you're hosting a gathering, consider serving it alongside a platter of crusty bread and a selection of cheeses to complement the salad's vibrant flavors.
Start by preparing all your fresh ingredients. Wash and chop the romaine lettuce and baby spinach, then set them in a large bowl as the base. This is where your salad begins to take shape, so make sure the greens are nicely mixed.
Next, arrange the vibrant toppings. Scatter the cherry tomatoes, radishes, red onion, mango, and avocado over the greens. You want each slice and chunk to be visible, creating a feast for the eyes as much as the stomach.
Add the heartier elements now. Sprinkle the cooked quinoa evenly over the salad, followed by slices of the grilled chicken breast. Position the quartered hard-boiled eggs around the dish to ensure every serving gets a piece.
Now, it's time for the finishing touches. Crumble the feta cheese over everything, letting it fall where it may, and scatter the sunflower seeds for that irresistible crunch.
Finally, drizzle the citrus vinaigrette over the top. Make sure to cover the entire salad so every bite is infused with that fresh, tangy flavor.
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