INGREDIENTS:1 pound Driscoll’s strawberries 12 ounces smoked chicken, cut into bite-sized chunks (or 12-14 oz. boneless, skinless chicken breast cut into chunks and sautéed in small amount of butter, or lightly poached) 3/4 cup julienne strips jicama 3/4 cup very thin sliced fennel bulb 2 green onions, sliced 2 quarts mixed baby greens, washed, dried and chilled as needed, Hoisin-Sesame Dressing (recipe follows)Hoisin-Sesame Dressing (yields 2 2/3 cups): 1 2-inch piece fresh ginger, peeled* ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality 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.