Tags

, , , , , , , , , , , , , , , , , , , , , ,

March 2011 Exercise Greg Pyle, Culinary Student, The Art Institute of Phoenix, Phoenix, AZ

  

Grilled sauvignon blanc marinated chicken tenderloin, topped with roasted corn and red pepper salsa and avocado.  Served on organic romaine lettuce

Want to join the fun?  CLICK HERE!

Are you inspired?  Inspiration

https://deepplate.wordpress.com