1 lb ground chicken
Packed 1/4 cup dried pineapple – minced
1 tsp fresh grated ginger
1 tbsp soy sauce
pinch black pepper/pinch of salt
1/2 large jicama – peeled and chopped
1 large watermelon radish – rinsed and chopped
1/2 cucumber – peeled and chopped
1 mango – peeled, pitted and chopped
In a large bowl, mix ground chicken seasoned with salt and pepper. Add the dried pineapple and ginger and soy sauce. Shape into meatballs.
Brown in olive oil and place on a baking sheet. Cook at 425° for 15 minutes.
While meatballs are baking, chop and combine salad ingredients.
Heat naan (I used frozen and heated according to the instructions in the stove – use your discretion in the method you prefer based on the type of naan you have), top with arugula, meatballs, salad and cheese.
Total time: 25 – 30 minutes