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Salad Bar Stir Fry by Julie

RECIPE OF THE WEEK
 
Our Salad Bar isn't just for Salads. Chef Marc Robért III and Julie have worked together to create dinner using ingredients from our customer-favorie salad bar! Shop with Julie this week at our locations to have a taste of this delicious recipe. It's quick and easy, and best of all- no chopping up all of those veggies!
 
Salad Bar Chicken and Veggie Stir Fry:

Ingredients:

Grocery Items:

  • TBSP of coconut oil- available at Roberts
  • Your favorite sauce, glaze, or seasonings

Salad Bar Items:

  • Onions
  • Bell Peppers
  • Mushrooms
  • Sliced carrots
  • Broccoli florets
  • Sliced, cooked chicken (from the bar or Rotisserie)

Water to cover the bottom of the pan

Splash of white wine

Method:

Heat oil in a sautee pan. Sautee onions until translucent. Add bell peppers, mushrooms, and chicken - sautee for five minutes until browned. Add water and white wine to pan, then add broccoli and carrots.  Next, add your desired seasonings or sauce. Place cover over pan and pan steam veggies for five minutes. Add additional seasonings or sauce as desired. Enjoy “As-Is”, serve over brown rice, or wrap in a lettuce wedge or rice paper.