Mindful Sodexo 
A flame-grilled chicken breast, avocado, crunchy marinated purple cabbage & a tangy-sweet spread on a whole grain bun.
Nutrition Facts:
Calories: 420, Carbs: 48g, Protein: 35g, Fat: 11g, Sat. Fat: 1.5g, Cholesterol: 70mg, Sodium: 400mg, Fiber: 7g
Prep Time: 15 to 20 minutes plus up to 12 hours for pickling the onions and marinating the chicken Cook time: 25 to 30 minutes Yield: 4 servings; 1 sandwich per serving Difficulty level: medium
Sweet & Tangy Grilled Chicken Sando
Pickled Red Onions and Red Cabbage
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 cups thinly sliced red cabbage
- 3/4 cup thinly sliced red onion
Garlic Marinated Chicken Breasts
- 4 4-ounce boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Agrodolce Spread
- 1. 3/4 cup red wine vinegar
- 2. 2 tablespoons honey
- 3. 2 tablespoons finely chopped yellow onion
- 4. 1/2 teaspoon crushed red pepper flakes
- 5. 1/4 cup nonfat plain Greek yogurt
Sweet & Tangy Grilled Chicken Sando
- 4 whole grain hamburger buns
- 4 garlic marinated chicken breasts
- 2 cups pickled red onions and red cabbage
- 1/2 cup agrodolce spread
- 1 fresh avocado, pitted and cut into quarters
To Prepare Pickled Red Onion and Red Cabbage:
- 1. Place the vinegar, water and sugar in a small pot and them bring to a boil to make the marinade.
- 2. Place the cabbage and onions in a 1-quart glass or metal container. Pour the hot marinade over the vegetables, ensuring they are submerged. Cool quickly, then cover and keep in the refrigerator for at least 8 hours overnight to marinate. Drain the excess marinade before using.
To Prepare Garlic Marinated Chicken Breasts:
- 1. Ensure all chicken breasts are no more than 1/2-inch thick. If the chicken is too thick, place it on a cutting board and cover it with a layer of plastic wrap. Gently pound the chicken with a meat mallet or similar tool until it is the correct thickness.
- 2. In a 1-quart container, combine the oil, garlic, salt and pepper. Whisk until well-blended. Place the chicken in the marinade and turn the chicken with tongs to evenly coat it. Cover and keep in the refrigerator for at least one hour.
To Prepare Agrodolce Spread:
- 1. Combine the vinegar, honey, onion and red chili flakes in a small pot. Bring to a boil and reduce by two-thirds until the liquid is slightly thick and syrupy.
- 2. Strain the liquid through a fine mesh strainer and cool quickly.
- 3. In a small bowl, combine the cooled liquid with yogurt and whisk until combined. Cover and keep in the refrigerator until ready to use.
To Prepare Sweet & Tangy Grilled Chicken Sando:
- 1. Clean and preheat a broiler or grill on medium-high heat. Place the chicken on the grill and cook for 2 to 3 minutes on each side until there are grill marks and the chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
- 2. For each sandwich, split 1 hamburger bun in half.
- 3. In order, top the roll with:
- 1 grilled chicken breast
- 1/2 cup pickled red onion and cabbage
- 1 thinly sliced avocado quarter - 4. Spread 2 tablespoons of agrodolce sauce on the crown of the bun.
- 5. Place the crown of the bun on the sandwich to close and enjoy immediately!
Chef Tips:
- 1. - If you cannot find 4-ounce chicken breasts, carefully cut larger ones into thin 4-ounce fillets by butterflying them. 4-ounce chicken breasts are often found frozen in individual portions; these will need to be thawed before marinating.
- The pickled vegetables, marinated chicken and agrodolce spread can be made up to two days ahead.
