Fiery Chicken Salad - Mindful by Sodexo Recipes

Ingredients

• 12 ounces raw, boneless and skinless chicken breasts
• 3/4 teaspoon lime juice
• 1/2 cup diced red bell peppers
• 2 bags or 3 quarts of baby spinach
• 1 small jalapeno pepper, sliced thinly into 20 slices
• 1 cup canned low sodium black beans, rinsed and drained well
• 3/4 cup shredded carrots
• 1/2 avocado, seeded and cut into 8 slices
• 1 teaspoon unsalted sesame seed
• 1 cup park skim shredded mozzarella cheese
• 1. Poach or steam chicken for 12 to 15 minutes or until fully cooked. Allow to cool. Hand shred chicken into bite-size pieces.
• 2. Combine pulled chicken, lime juice, and red peppers in a mixing bowl. Mix well to combine. Use immediately or cover and place in refrigerator until ready to use. Divide into 4 servings.
• 3. As needed, place 3 cups of baby spinach in a bowl or container.
• 4. Place 1 portion of chicken salad onto the center of spinach. Top with 5 slices sliced jalapeno pepper.
• 6. Evenly top with 1/4 cup shredded part-skim mozzarella.
• 7. Serve immediately with 1/4 cup dressing on the side. Enjoy immediately!
• 3/4 cup water
• 3/4 cup granulated sugar
• 2 teaspoons chopped cilantro leaves
• 1 ½ teaspoons seeded and chopped jalapeno peppers
• 1/3 cup chopped fresh mint leaves
• 3/4 peeled and grated or finely chopped fresh ginger
• 2 Tablespoons chopped red onions
• 2 teaspoons unseasoned rice vinegar
• 1. In a saucepan, combine water and sugar to make simple syrup. Simmer over low heat for 3 to 5 minutes.
• 2. Stir in cilantro, jalapeno peppers, mint, ginger, red onions, and rice vinegar. Allow mixture to steep for about 5 minutes.
• 3. Allow to cool. Cover and place in refrigerator until ready to use.