EVENTS | HB | GREEN GODDESS GEM SALAD

CHICKEN | Slice 1 ea. Marinated Chicken Breast crosswise against the grain, on a slight bias, into 5-7 equal pieces. Re-form slices into original shape to prevent drying out, then place them onto a sizzle platter with 1/2 floz chicken broth. Place into a 500°F oven until heated through, about 3 minutes. Shingle Chicken evenly around the base of the salad, as shown in the photo. SALMON | Season 4 oz Salmon Filet (GRILL | Smoked Salmon) on both sides with S&P. Brush a pre-heated sizzle platter with Blended Oil. Carefully add Salmon, presentation side down, to the heated Oil. Sear on one side until golden brown. Place into a 500°F oven until Salmon is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion. Place Salmon onto the bottom of the salad, as shown in the photo. SHRIMP | Place 5 ea. tail on Tuscan Shrimp onto a pre-heated grill -or- sizzle platter. Cook until just cooked through, approximately 2-3 minutes on each side. Place Shrimp, with their tails up, evenly around the base of the salad, as shown in the photo. ASPARAGUS | Cut 3 oz washed and trimmed 6″ asparagus spears in thirds on a slight bias. In a stainless-steel bowl, gently toss asparagus with Blended Oil. Season with S&P. Place onto a sizzle platter. Cook in a 500°F oven until just tender, but still bright green, about 3 minutes. Arrange asparagus evenly around the base of the salad, as shown in the photo.