Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 green onion, chopped, separate white tips from greens
2 tablespoons sweet chili sauce
2 tablespoons canola oil
1 teaspoon agave syrup
1 teaspoon ginger, fresh, finely grated
1 tablespoon chia seed
6 cups spinach and arugula blend
Prepare Grilled & Ready® Fully Cooked Frozen Southwestern Chicken Breast Strips according to package directions.
Cut yam lengthwise into 4 slices. Arrange slices on a large microwave safe plate. Squeeze juice from one-half lime over yams and sprinkle with a mixture of allspice and salt. Cover and microwave on high for 6 minutes. Check tenderness, continue to cook at 1 minute intervals until soft.
Place chicken in a bowl. Add thawed pineapple and mango cubes, black beans, red bell pepper, cilantro, onion greens and sweet chili sauce; mix well and set aside.
In a large bowl make dressing by whisking oil, 1 tablespoon lime juice, agave, ginger, chia seeds and onion whites. Add spinach and arugula in dressing and toss until coated. Divide over 4 dinner plates.
Place one yam per plate, seasoned side down, on bed of spinach and arugula. Divide tropical chicken salad crosswise over yam slices. Serve with sliced limes and top with a sprig of cilantro.