This twist on a chicken salad adds big chunks of fruit and sweet potatoes and mixes in cilantro, spinach and arugula.
Prep Time20 minutes
Cook Time10 minutes
Total Fat10 g
Total Carbohydrate41 g
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.
2 tablespoons fresh lime juice, divided, plus slices for garnish
1/4 teaspoon allspice
1/4 teaspoon sea salt
14 ounces frozen diced pineapple and mango blend, thawed and drained
1 cup black beans, canned, rinsed, drained
1/2 cup red pepper, chopped
1/3 cup cilantro, chopped, plus 4 sprigs for garnish
2 tablespoons sweet chili sauce
2 tablespoons green onions, chopped, divided
2 tablespoons canola oil
1 teaspoon agave syrup
1 teaspoon fresh ginger, grated
1 tablespoon chia seed
6 cups spinach and arugula blend
Cut a sweet potato into four 1/4" thick lengthwise slices. Arrange slices on a large microwave safe plate in a single layer. Sprinkle with 1 T. lime juice then sprinkle with a mixture of allspice and salt. Cover with plastic warp and microwave on high for 6 minutes or until tender. Remove from microwave and let sit covered for 5 more minutes. Uncover and set aside to cool.
Prepare Grilled & Ready chicken according to package directions. Cut in 1/2" pieces and place in a medium bowl. Add pineapple and mango cubes, black beans, red bell pepper, cilantro, sweet chili sauce and green onions. Mix well and set aside.
Prepare dressing in a small bowl by whisking together oil, remaining 1 T. lime juice, agave, ginger and chia seeds.
In a large bowl add spinach and arugula. Gently toss with prepared dressing. Divide over 4 dinner plates.
Place one sweet potato slice, seasoned side down, on bed of spinach. Divide the chicken salad over the sweet potato slices. Garnish with a slice of lime and sprig of cilantro.