Mindful Sodexo 
Baby kale, quinoa, grilled chicken breast, carrot, red onion & white balsamic vinaigrette served with crisp pita
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Prep Time: 2 hours for marinating; 16 to 21 minutes|Cook time: 22 to 25 minutes|Yield: 4 servings; 1 salad each
Grilled Chicken Breast:
Ingredients
- ½ teaspoon balsamic vinegar
- 1/8 teaspoon chopped fresh garlic cloves
- 1/8 teaspoon Kosher salt
- 1 pinch of ground black pepper
- 2 teaspoons canola oil
- 1 pound boneless and skinless chicken breast
1 pound boneless and skinless chicken breast
Ingredients
- 1 ½ cups vegetable stock
- 1 ½ cups vegetable stock
Italian Pita Crackers:
Ingredients
- 2 (6-inch) whole grain pita bread
- 1/8 teaspoon True Lemon crystals
- 1 teaspoon salt free Italian seasoning
Grilled Chicken, Quinoa & Kale Salad:
Ingredients
- 12 cups baby kale
- 1 1/3 cups carrots, peeled and cut into thin strips
- 1 cup thinly sliced red onions
- ½ cup store-bought white balsamic shallot vinaigrette
To Prepare Grilled Chicken Breast:
- In a bowl, combine vinegar, garlic, salt, pepper and oil. Mix well.
- Add chicken. Toss to coat evenly. Cover, and place in refrigerator for 1 to 2 hours to marinate. Drain and discard excess marinade when ready to cook.
- Cook chicken breasts on grill or grill pan until well-marked on both sides. Transfer chicken to a sheet tray coated with cooking oil spray. Finish cooking in a preheated 350-degree Fahrenheit oven until cooked through. Or, line a sheet tray with parchment paper. Place marinated breasts. Bake in a preheated 350-degree Fahrenheit for 10 minutes or until cooked through. Remove from heat. Allow to sit for 10 to 15 minutes. Then, cut into ½-inch dice.
To Prepare Red Quinoa:
- Rinse quinoa until water runs clear.
- Bring water to a boil. Stir in quinoa. Reduce to a simmer and cook covered for 12 to 15 minutes or until tender and water is absorbed. Allow to cool prior to using.
To Prepare Italian Pita Crackers:
- Spray pitas with cooking spray.
- Evenly sprinkle with lemon crystals and seasoning.
- Cut each pita into 4 wedges. Place onto sheet pan.
- Bake in a preheated 350-degree Fahrenheit oven for 5 to 7 minutes or until crisp.
- Allow to cool at room temperature before use.
To Prepare Grilled Chicken, Quinoa & Kale Salad:
- In a mixing bowl place:
-greens
-carrot strips
-sliced onions
-diced chicken
-cooked quinoa
-white balsamic shallot vinaigrette. - Toss until evenly coated and distributed. Divide into four portions. Mound 1 serving in the center of each serving plate, making sure all other ingredients are displayed evenly.
- Place 2 pita wedges at 12 o’clock on the plate. Enjoy immediately!
Nutrition Facts: Calories: 480, Carbs: 52g, Protein: 29g, Fat: 17g, Sat. Fat: 0g, Cholesterol: 61mg, Sodium: 420mg, Fiber: 8g
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