BIRD’S CILANTRO CHICKEN SALAD

BIRD’S CILANTRO CHICKEN SALAD

Ingredients:
4 cups shredded lettuce (romaine, iceberg, or a mixture)
1 cup chopped fresh cilantro
1 cup poached, cooled, and shredded chicken breast (about 1 breast)
½ cup salted whole cashews
¼ cup Marukan seasoned rice wine vinegar
1 teaspoon sesame oil

Directions:
Fried wonton skins
1. Place four salad bowls in the refrigerator 20 minutes before serving.
2. Combine the lettuce, cilantro, chicken, and cashews in a large bowl.
3. Combine the rice wine vinegar and sesame oil and whisk together. Pour over the
salad and gently mix.
4. Divide the salad among the four cold salad bowls and top each salad with some
fried wonton skins.
Chef’s Note: Make sure all ingredients are cold and fresh. This is a cooling
salad and tastes much more refreshing with crisp lettuce and cold chicken.
MIXED GREEN SALAD
PREP TIME: 5 MINUTES | READY IN: 5 MINUTES
I like to make simple salads for lunch with greens from my garden. Young lettuces
are so much better than store-bought, factory-farm-produced jumbo heads. Learn
how to create a delicious mixed green salad from the garden and enjoy it with
pomegranate vinaigrette.
MAKES 2 SERVINGS