GOOD TASTE
Southern
Greens
 John’s City Diner creates a South Pacific Chicken Salad with Southern, organic greens.

 By Jan Walsh 
Adams Produce supplies John’s City Diner with organic greens and spinach. Co-owner and Chef Shannon Gober shares his recipe for the South Pacific Chicken Salad. For the preparation of the dish you will need the following equipment: large salad bowl, two measuring cups, ladle, tongs, small mixing bowl and rubber spatula.

South Pacific Chicken Salad
Ingredients:
4 cups baby greens mix
4 ounces carrots
2 ounces roasted red bells, julienne 1/8 inch
8 cucumber slices, 1/4 inch
8 cherry tomato halves
6 ounces grilled sliced chicken, six ounce portion
2 ounces peanut ginger vinaigrette
1 ounce sweet soy drizzle
1/2 ounce sesame marinade for tomato/cucumber
2 ounces crispy wonton strips

Place baby greens and carrots in mixing bowl. Add two ounces of peanut ginger vinaigrette and toss well. In a small bowl, marinate cucumber and tomato with sesame marinade. Turn salad mix out into a large chilled bowl— add marinated tomato and cucumber. Add roasted red bells and single grilled chicken portion on top of greens. Garnish with sweet soy drizzle and crispy wonton strips.

Peanut Ginger Vinaigrette
Ingredients: 1/4 cup fresh grated ginger, reserving the juice
2 limes, juiced
1/2 cup Asian sweet chili sauce
1/2 cup Kikkoman Lite Soy Sauce
1/2 cup sesame oil
1/4 cup minced fresh garlic
1 cup peanut butter
1/4 cup orange juice
1/4 cuprice wine vinegar
1 tablespoon cracked black pepper
1/2 tablespoon crushed red pepper
1/2 quart vegetable oil

Combine all of the ingredients in a food processor, with the exception of the vegetable oil. Slowly drizzle in the vegetable oil to emulsify.
January Birmingham, Alabama

  

 
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