Lemon-Lime Chicken, Kale & Mango Salad

INGREDIENTS

• 4 (5 ounce) skinless, boneless chicken breast halves (see Tip)

• ½ teaspoon finely shredded lemon peel (set aside)

• 6 tablespoons lemon juice

• 3 tablespoons lime juice

• ½ teaspoon kosher salt

• ¼ teaspoon crushed red pepper

• ¼ teaspoon black pepper

• 4 cups coarsely chopped kale leaves (about ½-inch pieces)

• 1½ teaspoons canola oil

• 1 ripe medium mango (see Tip)

• 1 teaspoon minced fresh ginger

• ⅛ teaspoon black pepper

• 1 cup fresh blueberries

• ¼ cup hazelnuts, toasted and coarsely chopped

INSTRUCTIONS

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine 3 tablespoons of the lemon juice, the lime juice, ¼ teaspoon of the salt, the crushed red pepper and the ¼ teaspoon black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 15 minutes.

2. Meanwhile, place kale in an extra-large bowl. Drizzle with oil. Using clean hands, massage oil into kale; set aside.

3. Halve, seed, peel and chop mango, reserving the juice. Set chopped mango aside. For dressing, in a small bowl, combine the reserved mango juice, the reserved lemon peel, the remaining 3 tablespoons lemon juice, the remaining ¼ teaspoon salt, the ginger and the ⅛ teaspoon black pepper. Set aside.

4. Drain chicken, discarding marinade. Heat a grill pan over medium-high heat. Add chicken. Cook 8 to 10 minutes or until chicken is no longer pink (165°F), turning once halfway through cooking. If chicken browns too quickly, reduce heat to medium.

5. Add chopped mango, blueberries and hazelnuts to kale in bowl. Drizzle with dressing; toss gently to coat. Divide kale mixture among four dinner plates. Slice chicken; arrange on top of kale mixture.

Dairy-Free/ Egg Free/ Diabetic appropriate/ Gluten Free 

Source: http://www.eatingwell.com/recipe/267512/lemon-lime-chicken-kale-mango-salad/