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Thai Cobb Salad

Thai Cobb Salad
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 8

1 tsp. Brown sugar
1/2 bunch Cilantro, chopped
1 bunch Green onions, sliced
1 oz. Canola oil
1 clove Garlic
As needed Dressing:
8 each 4-ounce Free Range Skinless Chicken Breasts, grilled and diced
2 each Carrots, peeled and julienned
12 each Shiitake mushrooms, sliced
1 tsp. Fish sauce or salt to taste
4 Fresh California Avocados, diced
4 heads Romaine lettuce, shredded
1 Tbsp. Miso paste
1/2 cup Mung bean sprouts
1/2 cup Pea sprouts
1 tsp. Rice wine vinegar
As needed Salt and Pepper
2 tsp. Sambal chili paste
1 tsp. Sesame oil

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  1. Make dressing: in a blender, mix together sesame oil, rice wine vinegar, fish sauce, miso paste, sambal chili paste, brown sugar and garlic. Refrigerate until ready to use.
  2. Place sliced shiitake in large bowl, toss together with one ounce canola oil and salt and pepper to taste. Remove Shiitakes from bowl and place on sheet pan. Bake Shiitakes at 350°F for ten minutes, or until toasted.
  3. In a large bowl, toss shredded romaine lettuce, pea sprouts, mung bean sprouts, cilantro, and green onions with dressing. On top of the greens, arrange a row each of diced chicken, diced avocados, julienned carrots, sliced Shiitakes and sliced green onions.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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