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“Autumn shows us how beautiful it is to let things go.”

Tropi-Cobb Salad

Ingredients

  • 7 Tbsp. extra-virgin olive oil, divided
  • 6 garlic cloves, lightly crushed
  • 4 skinless, boneless chicken thighs, cut into ¾” pieces
  • Kosher salt
  • 1 Tbsp. vadouvan or curry powder
  • 2 Tbsp. fresh lime juice
  • 6 cups torn Little Gem or green lettuce
  • 2 ripe avocados, sliced
  • 2 small ripe mangos, sliced
  • ¼ red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • Flaky sea salt, mild red pepper flakes, and basil and/or mint (for serving)

Preparation

Step 1 – Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and add vadouvan. Toss several times and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.

Step 2 – Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season with kosher salt. Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Top with sea salt, red pepper flakes, and herbs.

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