Ingredients:
1oz Julienne of carrots
2 oz fresh mango, julienne
4 oz “nalo” greens with a little radichio mixed in for color 1 ½ oz sugar snap peas, julienne
8 oz Roasted barbecue chicken thigh, julienne
Oriental vinaigrette
4 oz bay shrimp
2 sheets won ton skin, julienne fine and fried crisp

1. Marinade the chicken thighs overnight in an adobo marinade.
2. Broil the chicken and then finish in the oven.
3. Allow to cool, remove chicken skin, julienne the skinless chicken.
4. In a bowl, add the first 5 ingredients and then add enough dressing to coat and flavor the salad.
5. Toss the salad lightly being careful not to bruise the tender greens.
6. Place the salad on a plate, sprinkle with bay shrimp and the won ton strips. Serve extra dressing if needed.

ORIENTAL VINAIGRETTE

Ingredients:
2 tsp Dijon mustard
½ oz shallots, minced (by weight)
½ tsp garlic, minced
½ tsp ginger, minced
2 oz soy sauce
2 oz rice vinegar
1 tsp sugar 1 cup peanut oil
1/2 cup sesame oil

1. Blend first 7 ingredients and gradually blend in oils.

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