12 oz. mixed greens 3 oz. mushrooms, sliced 8 oz. boneless fried chicken, chopped 1 fresh California Avocado, peeled, pitted and diced 5 oz. fresh pico de gallo 2 oz. olive oil to taste, salt and pepper Heat a pan over medium-high heat with 1 Tbsp. olive oil. Add sliced mushrooms and sauté until browned. Remove from heat; set aside for assembly. Toss mixed greens with avocado and mushrooms. Divide greens onto two plates. Top each with 4 oz. fried chicken, ¼ cup pico ...
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