- 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
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.
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