Lemon-Lime Chicken, Kale & Mango Salad
Hazelnuts, blueberries and fresh ginger are welcome additions to this kale and chicken salad.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: If you can't find 5-ounce chicken breast halves, buy two larger breast halves (1 1/4 pounds total) and cut them in half horizontally to yield four chicken breast portions.
It's important that the mango is ripe, so there is juice to collect and so it's sweet enough to balance the tartness from the lemon juice.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven 5 to 10 minutes or until golden, shaking pan once or twice.
Nutrition Facts
Serving Size:
1 chicken breast half and 1 1/2 cups kale mixture Per Serving:
311 calories; protein 34.8g; carbohydrates 21.6g; dietary fiber 3.9g; sugars 12.9g; fat 10.7g; saturated fat 1.4g; cholesterol 90.7mg; vitamin a iu 7328.7IU; vitamin c 112.3mg; folate 62.5mcg; calcium 126mg; iron 2.1mg; magnesium 89.1mg; potassium 1041.3mg; sodium 355.1mg.
Exchanges:
5 lean protein, 1 fat, 1 fruit, 1 vegetable