I had leftover roasted chicken thighs, roasted potatoes, roasted purple sweet potatoes and a quick pickled cabbage and carrots. I heated up the chicken and combined all ingredients in a bowl with a garlic roasted pepper aioli. I made the aioli in a mason jar using an immersion blender using avocado oil, egg, sea salt, garlic powder, roasted red pepper powder and white wine vinegar. This was very delicious!!
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