3 oz Ken's Mandarin Orange Sesame Ginger Dressing
Baby Kale Rough Chopped
Red Onion Bias Sliced
Green Onion Bias Sliced
Red Bell Pepper Sliced
Almonds Sliced, Toasted
Cilantro Leaves Torn
Crispy Wontons Sliced, Purchased
Roasted Chicken Sriracha Glazed
Using a large mixing bowl, lightly mix kale, cabbage mix, 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.
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.
Using a fine mesh sieve rinse the quinoa.
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.
Once deep brown in color, place in a medium size sauce pan. Add enough water to cover and simmer over medium heat.