Categories: Salad

Ingredients

• 4 5oz. skinless, boneless chicken breast halves
• 1/2 tsp. finely shredded lemon peel (set aside)
• 6 Tbsp. lemon juice
• 3 Tbsp. lime juice
• 1/4 tsp. crushed red pepper
• 4 cups coarsely chopped kale leaves (about 1/2-inch pieces)
• 1 1/2 tsp. canola oil
• 1 ripe medium mango
• 1 tsp. minced fresh ginger
• 1 cup fresh blueberries
• 1/4 cup hazelnuts (filberts), toasted and coarsely chopped

Directions

1. Place chicken in a resealable plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine 3 Tbsp. of the lemon juice, the lime juice, crushed red pepper, 1/4 tsp. salt and 1/4 tsp. black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator 15 minutes.
3. Meanwhile, place kale in an extra-large bowl. Drizzle with oil. Using clean hands, massage oil into kale; set aside.
4. Halve, seed , peel, and chop mango, reserving the juice. Set chopped mango aside. For dressing, in a small owl, combine the reserved mango juice, the reserved 3 Tbsp. lemon juice, the ginger, 1/4 tsp. salt and 1/8 tsp. black pepper. Set aside.
5. 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 degrees), turning once halfway through cooking. If chicken browns too quickly, reduce heat to medium.
6. Add 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.

7. preserving:311 cal., 22g carbs.

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