Curry Chicken Quinoa Salad

Servings

28 230-g portions

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

Recipe Preparation

1. As needed, place the oil in a heated, nonstick sauté pan. Cook each vegetable separately over medium-high heat. Sauté the vegetables just long enough to caramelize. Season to taste with salt and pepper. Spread the vegetables on parchment-lined sheet pans in a single single layer. Refrigerate, uncovered, to cool.

2. Quarter the apples. Remove the core. Medium dice with the skin on. Place in a stainless steel mixing bowl. Squeeze lemon juice over the apples, mixing thoroughly.

3. Place the carrots, cauliflower, Brussels sprouts, apples, edamame, grapes, quinoa and 110 g of red cabbage in a chilled stainless steel mixing bowl. Mix together using a rubber spatula. Place in a storage container. Cover, label, date and refrigerate for future service. Best used in 24 hours.

To prepare à la carte:
Place 170 g of salad, 85 g of chicken and 14 g of arugula in a chilled stainless steel mixing bowl. Drizzle 1 Tbsp. of curry lemon yogurt dressing over the top of the salad. Spoon onto a chilled serving plate.