Lobster and Potato Chip Salad: A 5 Star Junk Food Makeover

 


When I found out that this month’s 5 Star Makeover theme was junk food, there was only one thing that came to my mind…
Yep; there they are:  Kettle cooked potato chips.
They are my weakness, and by far my favorite junk food.  It must be  a texture thing too, because regular potato chips don’t really do it for me. Those I can pass up without any trouble. But kettle cooked chips are another story.
 Thickly sliced and fried to perfection, they are the ultimate when it comes to crunch factor.
I really love them the best when they are super salty and right out of the bag. If they are flavored with something like salt & vinegar,  dill pickle, or Maui onion,– well, that”s okay too. I find them all hard to resist,  and will happily eat them all. That is why I don’t have them around very often. They are dangerous!
Because my favorite way to enjoy these tempting  chips is in their true form, I didn’t want to deviate to far in this makeover challenge.  Instead, I decided to keep the crunchy little chips whole, and work them into my dish.
Salad lover that I am, using the chips as croutons in my 5 star salad was the way to go for me.
Potato chips and lobster together in one place may seem an unlikely combinatiom, but when they get together with some field greens, roasted red peppers and yellow tomatoes, their comradery makes perfect sense.  When you  add a citrusy ginger dressing and some fresh basil?  It gets even better.
Ahh, kettle cooked chips….definitely my favorite junk food. What’s yours?
Be sure to check in with Lazaro Cooks! and 5 Star Foodie on Friday for the roundup of recipes. Can’t wait to see what my fellow group members have come up with!
Lobster and Potato Chip Salad 
Dressing:

1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini
1/2 cup water
3 tablespoons fresh orange juice

Salad:
1 pound cooked lobster meat
6 cups mixed field greens
1/2 cup basil leaves, cut into a chiffonade
1 medium yellow tomato, diced
1 red bell pepper, roasted, seeded and thinly sliced
3 1/2 cups kettle cooked potato chips
Dressing: Combine all ingredients together in a blender or food processor. Blend until smooth.
Salad: Place lobster and next 4 ingredients together in a large bowl. Add dressing and toss well. Divide salad among plates.
Layer chips throughout salad and finish with additional chips in the center of each dish.
4 servings
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13 thoughts on “Lobster and Potato Chip Salad: A 5 Star Junk Food Makeover”

  1. Mmmm this salad looks so fresh with the lobster! I love the use of tahini too, to add a touch of creaminess. And of course, how can these thick potato chips possibly go wrong?!

  2. This is such a pretty salad! The chips on top are a gorgeous touch — they almost look like a rose. Love the salty crunch that they add too!

  3. I share your love of chips. The salad looks like a marvelous melding of flavors. Bravo.

    Love the new look of the site. Very clean and fresh.

  4. Hi Debi – that salad sounds positively delightful! Brava! Great addition to the Cooking Group Challenge!
    I will definitely use your dressing recipe.
    LL

  5. There is just something about kettle cooked chips! I could eat a whole bag in one sitting! I would never think to pair them with lobster but I really wish I could try it out right now! Great job with the challenge!

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