Endorian Roasted Chicken Salad
1. In a small bowl, mix mayonnaise, sour cream, buttermilk, seasonings, and green curry paste. Chill in the fridge for at least 30 minutes.
2. In a large bowl, combine sweet potato, zucchini, tbsp of olive oil, and salt and pepper to taste. Grill the vegetables until tender on a barbecue.
3. In a large bowl, combine spring mix and quinoa. Pour 1/4 cup of dressing into the bowl and mix well. Top with roasted vegetables, chicken, and pepitas. Serve and top with additional dressing if desired.
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