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Power Chopped Salad

Asian Entrées Salads Poultry
  • 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.

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