Power Chopped Salad
Asian
Entrées
Salads
Poultry
Ingredients
- 2 cups
Baby Kale, Chopped
- 1/2 cup
Coleslaw, Dried
- 2 tbsp
Cranberries, Dried
- 1/4 cup
Quinoa, Toasted
- 1/4 cup
Mango, Sliced
- 2 tbsp
Red onion, Bias Sliced
- 2 tbsp
Green onion, Bias Sliced
- 2 tbsp
Red bell pepper, Sliced
- 2 tbsp
Almonds, Sliced, Toasted
- 2 tbsp
Cilantro leaves, Torn
- 3 oz
Ken's Mandarin Orange Sesame Ginger Dressing
- 1/4 cup
Crispy wontons, Sliced
- 6 oz
Chicken, Roasted, Sriracha Galzed
Directions
- 1. Salad:
- 2. Using a large mixing bowl, lightly mix kale, coleslaw, cranberries, quinoa, mango, red onion, green onion (leave a few for garnish), red bell pepper, almonds, cilantro (leave a small amount for garnish) and half of the dressing.
- 3. Using a small bamboo box or decorative plate, place the mixed salad, side of dressing, chicken breast garnished with cilantro, scallion and wonton. Serve immediately.
- 4.
- 5. Toasted Quinoa:
- 6. Using a fine mesh sieve rinse the quinoa.
- 7. Place the rinsed quinoa on a lined or nonstick baking sheet, spread into a thin layer and bake in a 350 F convection oven until deep brown in color. Approximately 25-45 minutes.
- 8. Once deep brown in color, place in a medium size sauce pan. Add enough water to cover and simmer over medium heat.
- 9. Add water as needed until fully cooked.
- 10. Strain, cool and reserve until needed.
- 2 cups
Baby Kale, Chopped
- 1/2 cup
Coleslaw, Dried
- 2 tbsp
Cranberries, Dried
- 1/4 cup
Quinoa, Toasted
- 1/4 cup
Mango, Sliced
- 2 tbsp
Red onion, Bias Sliced
- 2 tbsp
Green onion, Bias Sliced
- 2 tbsp
Red bell pepper, Sliced
- 2 tbsp
Almonds, Sliced, Toasted
- 2 tbsp
Cilantro leaves, Torn
- 3 oz
Ken's Mandarin Orange Sesame Ginger Dressing
- 1/4 cup
Crispy wontons, Sliced
- 6 oz
Chicken, Roasted, Sriracha Galzed
- 1. Salad:
- 2. Using a large mixing bowl, lightly mix kale, coleslaw, cranberries, quinoa, mango, red onion, green onion (leave a few for garnish), red bell pepper, almonds, cilantro (leave a small amount for garnish) and half of the dressing.
- 3. Using a small bamboo box or decorative plate, place the mixed salad, side of dressing, chicken breast garnished with cilantro, scallion and wonton. Serve immediately.
- 4.
- 5. Toasted Quinoa:
- 6. Using a fine mesh sieve rinse the quinoa.
- 7. Place the rinsed quinoa on a lined or nonstick baking sheet, spread into a thin layer and bake in a 350 F convection oven until deep brown in color. Approximately 25-45 minutes.
- 8. Once deep brown in color, place in a medium size sauce pan. Add enough water to cover and simmer over medium heat.
- 9. Add water as needed until fully cooked.
- 10. Strain, cool and reserve until needed.
