RedBird Chicken Avocado Bites

Yield 1 serving

Recipe by: Chefs Michelle West & Bryan O’Connor

Ingredients

• 3 oz. Chicken breast meat cooked

• 0.25 oz. Fresh Gourmet Wonton Strips

• 1 oz. Michelle’s dressing

• 9 sprigs Coriander/Cilantro leaves, raw

• 1 – 3” Carrot, raw

• 0.25 oz. Roasted corn

• 0.25 oz. Red Onion

• 0.25 oz Napa Cabbage

• 0.25 oz. Sweet red bell pepper

• 1 oz. Peanuts, dry roasted, unsalted

• 2 oz. Cucumber with peel

• 0.25 oz. Red peppers hot chilies

• 0.15 oz. Avocado

Michelle’s dressing:

• 2 oz. Red Board Fish Sauce

• 4 oz. Water

• 2 oz. Rice Vinegar, unseasoned

• 2 oz. Lime Juice

• 1 oz. Organic Raw Coconut Palm Sugar

• 2 Garlic Cloves

• 0.15 oz. Serrano Pepper

Directions

1. Poach chicken, cook and dice.

2. For the dressing:  Put all ingredients in food processor and blend on high for 5 seconds.

3. Julienne carrots. Small dice red onion and red bell pepper. Cut cucumber in 10’ strips no more than 1/8’ thick.  Shave cabbage. Chop peanuts and red chilies. Roast corn and cool. Dice avocado.

4. Using a ring mold, place cucumber against the inside wall.

5. Place shave cabbage in the bottom of mold.

6. Combine remaining vegetables and chicken with dressing.

7. Place on chicken and vegetable mixture on top of cabbage in the mold.

8. Carefully remove the mold.

9. Garnish with cilantro and wontons.