TROPICAL BUTTER BEAN SALAD WITH EXOTIC FRUIT TOSSED IN KIWI DRESSING

Ingredients	Quantity
Oranges, skinned	4 each
Green onions	2 oz.
Yellow peaches, diced small	1/2 lb.
Red onion, thinly sliced	1/2 each
Skinless/boneless chicken breast, marinated	2 lbs.
Italian zucchini, cut in small cubes	1 lb
Carmelina Brands® Butter Beans	(1) 3kg can
Extra virgin olive oil	1/4 cup
Grape tomatoes	1/2 pint
Papaya, cut in small cubes	2 each
Mango, diced small	2 each
Seedless grapes, red & white	10 oz.
Fresh chiffonade basil	2/3 oz.
Fresh chiffonade mint	1/3 oz.
Pumpkin seeds	1 cup
Kosher salt	to taste
Black pepper	to taste
White wine	1 tsp.
Garlic herb	1 Tbsp.
Italian seasoning	1 Tbsp.
Kiwi	2 each
Garlic cloves, minced	3 each
White balsamic vinegar	1/2 cup
Salt	to taste
Pepper	to taste
Extra virgin olive oil	1 1/2 cups

Method & Formula

Salad: Marinate the Chicken with Oil, Garlic Herb, Black Pepper and refrigerate for 1/2 hour. Drain the Butter Beans (do not rinse) and marinate with 1 tbsp of Chopped Garlic, 1/4 cup Olive Oil and a pinch of black pepper. Saute the Zucchini until fully cooked and set aside. Cook the Chicken in a saute' pan, about 4 minutes each side, drizzled with wine. Cook chicken thoroughly and set aside to cool. Once cooled, dice into small cubes. To prepare the Kiwi Dressing (method below). Combine all ingredients in a large bowl and toss with the Kiwi Dressing. Display the salad in an attractive platter and refrigerate for 1 hour prior to serving. Dressing: Blend the Kiwi in a food processor and pour in to bowl. Add 3 minced Garlic Cloves, 1 cup of balsamic vinegar, salt & pepper to taste. Whisk all ingredients to combine. In a small stream add oil continuing to whisk until the dressing starts to emulsify. Check the seasoning and serve.

Yield	Acceptable Pairings
5 quarts