Salad for Supper by Chef Laura Brennan - Foodies Markets

Ingredients

• broccoli head(s), about 1 ¼ to 1 ½ lb.
• ½ bunch curly or Italian parsley
• 1 small bunch cilantro
• ½ teaspoon mashed garlic
• ½ bunch scallions
• 1-inch piece fresh gingerroot
• 1 medium jalapeno pepper
• Juice of one lime
• 2 tablespoons or more to taste, rice wine vinegar
• ¼ cup canola or mild vegetable oil
• 2-3 tablespoons toasted sesame oil
• ½ cup tahini
• ½ cup warm water, plus more as needed
• Kosher salt and fresh ground pepper, to taste
• 1 rotisserie chicken (or cooked protein of your choice)
• 1 pint prepared roasted peppers and onions