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I just had this for lunch at the Hard Rock, New Orleans and decided to look online for a recipe. First, let’s remember that it was the Hard Rock chefs that came with this… Also, the original is served with a tangerine vinaigrette (which I hardly touched, but it was very good, nonetheless).
You rarely see mango and cranberry together, but the real surprise was avocado, dried cranberries, and strawberries. That was a very nice combination. I often grill avocado after rubbing lightly with olive oil, and I normally serve it with caramelized red onions and a balsamic reduction, but I may just fill each half with thinly sliced strawberries, mango, and dried cranberries, next time.
Another hit! It was as good as it looks, easy, vegetarian and kid-friendly! I couldn’t wait even a week to make it and I’m so glad I did. Thanks for sharing your creativity and inspiration!
I tried this salad for dinner to night my wife and I loved it the mango went very well I used red wine vinegar and fresh olive oil very nice
How could anyone possibly unlike this un-Cobb salad? Make a pretty pile of Danish blue cheese somewhere on that plate, and I’ll follow you around forever like a lost puppy dog.
Even without the bacon Jonathan? I’m touched. ;-) ~Elise
The recipe seems easy and simple. I wonder how easy it can travel to work or picnic. I am curious to try. Any tips on preventing the browning of avocado if it is to be packed in a lunchbox?
I would sprinkle the avocado with lemon juice. ~Elise
Mmm, this looks delicious. I might try it with the chickpeas instead of chicken and I have some poppyseed dressing that I think would be perfect!
What a genius idea! I always pass Cobb salad by because I don’t like ham, and the majority of them I’ve seen include chopped ham rather than chicken. I love how this makes it more of just an arrangement rather than specific ingredients. You could make this for anybody to suit their tastes.
We have salad dinners quite often and this one looks perfect for us! I may leave off the chicken for our meatless meals, especially since there is avocado on the plate. :) Thanks for a great salad suggestion!
You could always add some chickpeas for protein, if skipping the chicken. ~Elise
I love this idea! and so very versatile. for me, “composed” salads are the most wonderful meals. today I made one that included a bed of fresh baby spinach, a row of sliced tomatoes, thinly sliced red onion, steamed broccoli, sliced avocado, a few slices of grilled lemony tofu, a few slices of cooked sweet potato, all drizzled with a zesty lime-tahini-olive oil dressing (the red onion, sweet potato, and lime-tahini combo is a winner, like smitten kitchen’s squash and chickpea salad!). thank you for all your inspiration, I check your blog regularly and always enjoy your posts.
I love this type of salad; it’s sort of a salad buffet on a platter! I would include thin sliced pork tenderloin, maybe teriaki style, on the platter, too.