Recipe: Lemon-Lime Chicken, Kale & Mango Salad

This flavorful salad packs a powerhouse of antioxidants. Kale is high in Vitamin C, which aids in boosting the immune system, while the blueberries, which contain the powerful anthocyanins, provide anti-inflammatory benefits and fight free radicals. The lemon and lime flavors help balance the salad. This recipe is carb friendly, gluten and dairy free.

Ingredients:

• 4 (5 ounce) skinless, boneless chicken breast halves
• 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
• 1 teaspoon minced fresh ginger
• ⅛ teaspoon black pepper
• 1 cup fresh blueberries
• ¼ cup hazelnuts, toasted and coarsely
• chopped

(To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.)

Directions:

1. Place chicken in a re-sealable plastic bag and 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 of black pepper. Pour marinade over your chicken, seal the bag and turn to coat the 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 and 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 of lemon juice, the remaining ¼ teaspoon of salt, the ginger and the ⅛ teaspoon of black pepper. Set aside.
4. Drain the chicken, discarding marinade. Heat a grill pan over medium-high heat. Add the chicken and cook 8 to 10 minutes or until the chicken is no longer pink (165°F), turning once halfway through cooking. If the chicken browns too quickly, reduce heat to medium.
5. Add your chopped mango, blueberries and hazelnuts to kale in bowl. Drizzle with dressing and toss gently to coat. Divide kale mixture among four dinner plates. Slice chicken and arrange on top of kale mixture.