spicy asian cobb salad

man, oh, man.

was this ever good.

i've said before how i really don't care for traditional salads...you know, the ones with lettuce, carrots, tomatoes, and cucumbers?

yick.

but, this.

oh, this is something else entirely.

fresh, crunchy, healthy, and filling.

perfect.

Spicy Asian Cobb Salad

Serves 4.

Inspired by a picture on Pinterest :)

6 boneless, skinless chicken thighs, rinsed and patted dry

1/4 cup canola oil

1/4 cup sriracha sauce, or to taste

Salt and pepper

12 pineapple rings, fresh would be best but I used canned and patted dry here, in a pinch

8 cups, washed, chopped, lettuce of your choice

1 pint cherry tomatoes, rinsed, dried, and cut in halves

4 small, ripe avocados, peeled and sliced

12 ounce bag of frozen then steamed edamame

1/4 red onion, sliced thinly

Marinate the chicken thighs in the canola oil, sriracha, and a healthy pinch of salt and pepper, for about an hour and up to 8 hours.

Preheat your grill to medium-high.

Grill thighs until cooked through, about 4-5 minutes per side.  Remove to rest.

Grill pineapple slices, until sizzling and slightly charred, about 2 minutes per side.  Set aside.

Divide the lettuce onto 4 plates.

Slice the chicken into thin slices and divide evenly onto lettuce.

Add 3 slices of grilled pineapple, a small handful of the halved cherry tomatoes, 1 sliced avocado, and 3 ounces (1/4 of the bag) of steamed edamame to each plate.

Sprinkle with a bit of red onion and serve with your favorite Asian-inspired salad dressing.  

Enjoy!