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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.