Lemon-Lime Chicken, Kale & Mango Salad
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
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.
Meanwhile, place kale in an extra-large bowl. Drizzle with oil. Using clean hands, massage oil into kale; set aside.
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.
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.
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