Cilantro Margarita Chicken with Hearts of Palm–Mango Salad

Ingredients

• 1 bunch fresh cilantro
• 3 limes, for zest/juice
• ½ cup reduced-fat mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon green pepper sauce
• 2 lb chicken drumsticks
• Large zip-top bag
• Nonstick aluminum foil
• ½ teaspoon complete seasoning

Steps

1. Chop cilantro (1 cup). Zest 1 lime (1 teaspoon), then juice all 3 limes (3 tablespoons). Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve ½ cup marinade. Place remaining marinade and chicken in zip-top bag (wash hands); seal bag and toss to coat. Let stand 10 minutes (or chill overnight) to marinate.
2. Preheat oven to 450°F. Line baking sheet with foil. Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes.
3. Flip chicken; bake 10 more minutes or until chicken is 165°F. (For more browning, broil 2–3 minutes.) Brush reserved marinade over chicken. Serve.

Ingredients

• 2 (14 oz) cans hearts of palm
• 1 can diced mango (14–15 oz)
• 2 medium shallots
• 2 tablespoons cilantro
• ¼ cup lemon vinaigrette

Steps

1. Drain hearts of palm and mango; place mango in salad bowl. Chop shallots, cilantro, and hearts of palm finely; add to bowl.
2. Add dressing, toss to coat, and serve.