From: Chefs at Sheraton Gateway Hotel, San Francisco International Airport. Yield: 8 servings. 8 4-oz. skinless chicken breasts 4 fresh California Avocados, peeled and diced 4 heads romaine lettuce, thinly sliced 2 carrots, peeled and julienned 12 shiitake mushrooms, sliced 1⁄2 cup mung bean sprouts 1⁄2 cup pea sprouts 1 bunch green onions, sliced 1⁄2 bunch cilantro, chopped Dressing: 1 tsp. sesame oil 1 tsp. rice wine vinegar 1 tsp. fish sauce or salt to taste 1 Tbsp. miso paste 2 tsp. ...
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