INGREDIENTS
- 2 large roasted and shredded chickens
- 2 julienne mangos
- 1 bunch cut in half & roasted baby carrots
- 1 can black beans
- 1 bunch julienne radishes
- 2 cups julienne cabbage
- 3 cups mixed greens
- 1 1/2 cup red quinoa
- 1 cup shredded kimchee
- 2 sliced avocados
- 1 pint roasted cherry tomatoes
- 6 chopped boiled eggs
Dressing
- 2 tbsp dijon mustard
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- sriracha
- 3/4 cup olive oil
- 1/2 cup chopped fine brunoise stile red onions
- 2 tbsp sesame seeds
- 1/2 juiced lemon
- salt and pepper
METHOD
Prepare the vinaigrette y mixing the Dijon with a spoonful of red onions, soy sauce, siracha, lemon juice, vinegar and season with salt and pepper and incorporate the olive oil and sesame seeds.
Place the mixed green on a platter and pile all the ingredients on the lettuce going around the rim. Allow each guest to pick the amount of garnishes they like for their salad.