Curry Chicken Quinoa Salad | Gordon Food Service
1. As needed, place the oil in a heated, nonstick sauté pan. Cook each vegetable separately over medium-high heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.ca.
Ingredients
- 120 ml GFS Canola Oil
- 900 g Jumbo Carrots, julienned thinly on a mandoline
- 900 g Markon Cauliflower, chopped into small pieces
- 900 g Markon Ready-Set-Serve Brussels Sprouts, sliced thinly
- 680 g Markon Braeburn Apples
- 2 ct. Markon Lemons
- 450 g Shelled Edamame
- 680 g Markon Red Seedless Grapes, halved lengthwise
- 790 g Red Quinoa, cooked
- 230 g Markon Ready-Set-Serve Shredded Red Cabbage
- 2 kg Grilled Chicken Breast Strips, thawed
- 400 g Markon Ready-Set-Serve Lemony Arugula
- 400 g (Recipe) Curry Lemon Yogurt Dressing
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