Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



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Asian Cobb Salad

Mar 11, 2015

I don’t know about y’all but this warmer weather has me craving salads.   I found the inspiration for this recipe on pinterest and made a few changes.  I thought it was super tasty but lately I have been all about ethnic food so maybe that’s why I loved it so much.

I frequently layer my salads like this on plates so they save better.  The ingredients don’t get as soggy laid out like this plus it just looks pretty.  You can serve as much as you want and save the rest for the next day.

I doubled the dressing recipe, I love dressing and it will save in your fridge up to about a week.  I saved time and just bought a Rotisserie chicken and shredded it, but you could cook or grill your own chicken if you want.

I decided last minute to add some sliced almonds and I am so glad I did, the crunch and saltiness was the perfect addition to the salad.


The best part is it makes a great meal for kids too.  This was Frances Moon’s dinner and she loved it.  Sterling my picky eater would only eat chicken and oranges:)

|| A S I A N   C O B B  S A L A D ||

adapted via Damn Delicious


  • chopped romaine lettuce
  • 1 (11-ounce) can mandarin oranges in light syrup, drained
  • shredded chicken
  • grated carrots
  • 1 avocado diced
  • 2 hard-boiled eggs, diced
  • 3-4 sliced green onions 
  • shelled and cooked edamame
  • sliced almonds

    For the sesame vinaigrette ( I actually doubled this)

  • 1/4 cup rice wine vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce
  • pinch of red pepper flakes


  • To
    make the vinaigrette, whisk together rice wine vinegar, garlic, sesame
    oil, sugar, ginger and soy sauce in a small bowl; set aside.
  • To
    assemble the salad,  greens in a large bowl; top with
    arranged rows of mandarin oranges, chicken, carrots, avocado, eggs, edamame, green onions, and almonds.
  • Serve immediately with sesame vinaigrette.

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Leave a Reply

  1. Christina says:

    i'd be all over this. yum, yum, yum.

  2. Beth says:

    love this! would love more recipes in the future like this that are good for adults but disassembled for kids!

  3. sounds delicious! i wonder how it'd taste with spinach. xo jillian – cornflake dreams

  4. Andrea says:

    This would also be great with salmon in lieu of chicken!

  5. Chasity Munn says:

    Minus the oranges, I'm TOTALLY making this!


  6. Gorgeous presentation! And love that the kids can eat it too!

  7. Daisy Harvey says:

    Thanks for this recipe – it looks delicious!!


  8. Salima says:

    Yum! I'm not too much of a fan of asian salads (although I love asian foods as in sushi and teriyaki). But this looks so good. I think the avocado and edamame is what makes me want to try this. Also, never tried layering salads on a plate instead of a bowl- cool tip!