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.com.
Ingredients
- 1/2 c. GFS Canola Oil
- 2 lb. Jumbo Carrots, julienned thin on a mandoline
- 2 lb. Markon Cauliflower, chopped into small pieces
- 2 lb. Markon Ready-Set-Serve Brussels Sprouts, sliced thinly
- 1 1/2 lb. Markon Braeburn Apples
- 2 ct. Markon Lemons
- 1 lb. Shelled Edamame
- 1 1/2 lb. Markon Red Seedless Grapes, halved lengthwise
- 28 oz. Red Quinoa, cooked
- 1/2 lb. Markon Ready-Set-Serve Shredded Red Cabbage
- 4 1/2 lb. Grilled Chicken Breast Strips, thawed
- 14 oz. Markon Ready-Set-Serve Lemony Arugula
- 14 oz. (Recipe) Curry Lemon Yogurt Dressing
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