Cameron Lockely and Raul Escobar from La Sombra show how to make a new dish on their lunch menu called Ensalada de Pollo.nnEnsalada de Pollo RecipenIngredients n4 oz shredded chicken 2 oz cabbage, cut into julienne 2oz walnuts, toasted and chopped 4 oz aji amarillo-tarragon aioli (or seasoned aioli of your choice) 1 oz chopped parsley 2oz spring mix lettuces 1 oz lemon-cumin vinaigrette 1 tomato cut into wedges 1 hard boiled egg 1 alfonso olive 2 oz yuca chips Rocoto agri dulce (or sweet chili sauce)Extra virgin olive oil salt nPreparation and ServingnIn a bowl, toss chicken, cabbage, walnuts and mix with aioli, add parsley and season with salt. In a separate bowl, toss lettuces with vinaigrette, season with salt. Coat tomato wedges in olive oil and season. On a plate, place a dot of rocoto agri dulce of to the left of the middle of the plate. Place chicken salad above agri dulce, mixed lettuces to the right of the chicken salad and garnish with tomato wedges, half a hard boiled egg, an olive and yuca chips. Serve.nnLa Sombra is located at 4800 Burnet Road.
cameron lockelyla sombraraul escobarla sombra cine las americas international film la sombra march 29th4800 burnet road ensalada de polloyield 3 cups par 1 quartingredients 4 oz shredded chicken 2 oz yuca chips.
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