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5 cups (1.25 L) wild rice, cooked
5 cups (1.25 L) whole green lentils, cooked
10 cups (2.5 L) butter leaf lettuce, washed and dried
10 cups (2.5 L) baby asparagus, grilled and cut into 2 inch pieces
5 cups (1.25 L) edamame
5 each ripe avocado, peeled and sliced thin, spread into a fan
20 oz (600 g) grilled chicken breast, sliced into 2 oz (60 g) portions
10 oz (300 mL) green goddess ranch dressing*
*To make Green Goddess Ranch: Combine equal parts green goddess dressing and ranch dressing.
Chef’s Tip: To take this recipe to the next level, try offering 3 small lamb meatballs as the protein, or a 2oz shaving of lamb style gyro.
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