Give & Take Salad

Give & Take Salad

From Chef Richard Sandoval, La Biblioteca, Denver

¼ head red cabbage, chiffonade
½ head napa cabbage, chiffonade
1 lb. mesclun greens
½ cup candied pecans
1 cup crispy wonton strips
1 bunch cilantro, thinly sliced
¼ bunch scallion, thinly sliced
1 roasted breast of chicken (marinated, cooked and hand-pulled)
½ cup vinaigrette (recipe follows)

Marinade:

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