YIELD: 8 servings Chicken Salad: 24 oz. chicken breast 2 oz. Meyer lemon segments 1¼ oz. red onion, julienned 1 oz. green beans, thinly sliced on the bias 1 oz. avocado oil ¼ oz. cilantro, chopped ½ oz. fish sauce ⅛ oz. hibiscus powder Salt and pepper, as needed Yellow Curry Sauce: 12 oz. coconut milk 1 pinch saffron 1 oz. yellow curry paste Avocado Pulled Tea: 20 oz. water ½ oz. white tea 4 oz. fresh California avocado ½ oz. fresh spinach ¾ oz. sugar Vinaigrette: ½ oz. Meyer lemon juice 1 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.