Two of the most sincere expressions that people can share are love and cooking. In my view, love begins in the kitchen, where cooking nourishes the spirit as much as the body. As I go through the process of getting ready for a bikini competition, I've come to understand how important it is to prepare meals that are flavorful and nutritional.

The Art of Flavorful, Lean Proteins:

One key challenge when preparing for a fitness competition is making lean proteins appetizing. It brings me joy to light up the grill and turn basic items into dishes that express love as we welcome grilling season. Today, I want to show you how to make your grilled chicken even better using a special marinade and careful cooking.

Marinade Magic:

Mouthwatering chicken breasts are made possible by a particular marinade mixture. I add pickle juice for an unexpected twist, Dijon mustard for an acidic kick, and coconut aminos for a sweet-savory touch. This adds taste to the chicken by tenderizing it and...

INGREDIENTS

1 pound chicken breasts, poached and cubed
½ cup diced celery
½ cup diced cored Fuji, Gala, or Pink Lady apple
¼ cup cashew pieces, toasted
¼ cup currants

DRESSING
1 cup plain Greek yogurt
1½ tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons curry powder
1 teaspoon each sea salt and ground white pepper, plus more as needed
½ teaspoon ground ginger
12 whole butter lettuce leaves, for serving
1 tablespoon raw hemp hearts (optional)

DIRECTIONS
1) In a large bowl toss together the chicken, celery, apple, cashews, and currants.
2) MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
3) Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
4) Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture.