Conversion Chart: Here >>
Ingredients:
5 oz. Grilled chicken breast
2 oz DOLE Chef-Ready Cuts – Mango Cubes
1.5 oz Jicama
1 oz Toasted cashews
1 Tbsp/0.5 oz Oil Blend (80/20)
0.5 oz Green onions
3 oz Butter lettuce
Salt & pepper
Charred Pineapple Vinaigrette: Here >>
Grilled Chicken Procedure:
Place the 5 oz. chicken breast in a bowl and add the 80/20 oil blend. Season with salt and pepper. Grill 4 minutes on each side. Place on a sheet tray and refrigerate until 41°. When cool, chop into 2” dice.
Salad Preparation Procedure:
Peel jicama and cut into batons. Dice the batons into 1/8” dice.
In a 350° oven, toast the cashews for 10 minutes – stirring after 5 minutes.
Wash the green onions and trim off the white part. Slice on a bias from end to end.
Tear the basil & mint into ¼ then reserve.
In a serving bowl, place 2 halves of butter lettuce on the bottom of the bowl.
In another bowl, combine all ingredients (including chicken) except the cashews, basil & mint. Toss the ingredients with the 2 oz. charred pineapple vinaigrette.
Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!
Garnish with the toasted cashews, basil and mint. Serve.
Restaurant: La Brea Bakery Café
Recipe Type: Authentic
Recipe Author: La Brea Bakery Café
Original Photograph By: La Brea Bakery Café/disneyparks.disney.go.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://disneyparks.disney.go.com/blog/2013/06/downtown-disney-summer-celebration-invites-disneyland-resort-guests-to-taste-play-live-the-spirit-of-the-pacific-islands-june-29/