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. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.