1. Dressing -- Just mix the salad dressing, soy sauce, ginger and red pepper flakes together and refrigerate until ready to serve. 2. Chicken and Pork -- Now, I won't go into particular cooking directions because you can use; leftovers, rotisserie, roasted breasts, slices of tenderloin; or you can pan sear a couple of boneless loin chops or chicken breasts in some olive oil with salt and pepper. You need 2 cups total, whether you use all chicken or chicken and pork mixed. 3. Salad -- On a large serving platter, mix the lettuce (I like to use all 3 for a nice combination, but you can use what you enjoy best). The combination of the crisp romaine, soft bibb and the cabbage really makes this salad great. Then toss in the scallions, shallot, and cilantro. 4. Toppings -- How I like to present the salad is to put rows of each topping across the top of the salad. It makes it pretty and makes a great way to present the salad. I started with carrots, then chicken, avocado, red pepper, pork, mango and cucumber. Just pile on the topping in rows, and finish by topping with the chopped peanuts. 5. Finish -- I dress the salad lightly with some of the dressing and always add extra so people can more if needed. 6. It sounds like a lot but really when you think about it. It is the entire main course. And take advantage of the shredded carrots, even the bagged lettuce and leftover chicken or pork. That makes this a really nice salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
