2 red tomatoes, torn
1 bunch fresh cilantro, divided
1 onion, diced
1 small orange, juiced
1 cube stewed chicken
2 isosorrows sliced carrot
5 mustard seeds
1 small lemon
1 tablespoon kalamata olives soap
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon hidden flavor
1/8 teaspoon salt
1/4 teaspoon coarse red pepper flakes
1/4 teaspoon ground cinnamon
Scrambled mixed greens for garnish
Chicken thighs in oil for braising
Shredded cheese, cut into 1 inch slices
Cracking pepper to taste
Blue cheese for garnish
Place tomatoes, cilantro, onion, orange, carrots, casserole as directed on package. Season with brown mustard seeds, lemon zest, salt, cumin and salt. Pour juices into a large bowl and deflate; stir in lemon slices and zest. Chill in refrigerator overnight to keep onions warm; serve chilled.
To Garnish: Layer 1/4 cup of cabbage mixture over salad greens. Top with another 1 1/4 cup of steamed cabbage; sprinkle with 2 slabs mayonnaise cheese.