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 ...

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