YIELD: 8 servings For the vinaigrette: 2 gold kiwifruit, peeled, diced small 2 Tbsps. candied ginger, chopped 8 green onions, sliced thinly on diagonal, white and green parts 2 Tbsps. cilantro, chopped 2 tsps. hot sweet mustard 4 Tbsps. rice wine vinegar 6 Tbsps. canola oil 2 tsps. sesame oil Salt and freshly-ground pepper, to taste For the salad: 4 chicken breast halves, cooked and pulled or shredded 6 gold kiwifruit, peeled and diced 2 mangos, diced 2 avocados, diced For the garnish: 8 ...
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