Summer Cobb Salad
Cobb Salad is classic because it feels hearty and decadent while filling you up with a great mix of protein and veggies. This take on Cobb salad works in some summer ingredients like corn and mango, but feel free to swap in anything that looks in season.
We’re making a light salsa to act as a dressing for the salad. When making a salad in a jar keeping the dressing at the bottom is key – you want to make sure the moisture stays far from the vegetable layers so the lettuce can stay nice and crisp. If you like extra dressing you can always pack a little more of the salsa to pour on before shaking up the jarred salad.
- Start by chopping up the cherry tomatoes, mango and taking the corn off the cob.
- Mix the tomatoes, mango and corn with salt, pepper and a touch of chili powder. Add in any fresh herbs you have on hand. I used mint. Dice the red onion and add it to the mix. Add in lime juice and olive oil and stir the salsa together. Spoon the salsa into the bottom of the jar so it stays far away from the crunchy ingredients.
- Cube up cooked chicken into large chunks and chop up any remaining produce.
- Assemble the rest of the salad by layering the chicken on top of the salsa, follow with the avocado, pieces of bacon and lettuce. Top with feta cheese or blue cheese if desired.
- Seal and refrigerate. When you’re ready to dig in, give the jar a good shake to dress the salad.