Firecracker Citrus Salad with Chicken

1. Using a zester or fine-grade cheese grater, add the zest of the clementine, lemon and lime into the bowl of a mini-chopper.
2. Juice clementine, lemon, and lime into the bowl with the zest. Add the cilantro and jalapeno pepper.
3. Add the oil and blend the mixture until smooth.
4. Take half of the mixture and pour into a Ziploc bag with the chicken. Place in the refrigerator for at least half an hour. Store remaining dressing in a container in the fridge until ready to use for the salad.
5. When chicken is ready to be cooked, remove from the plastic bag and shake off any excess dressing. Bake in a 350F oven for 30 minutes, until golden brown.
6. While chicken is cooking, assemble arugula, carrots, and celery in a large bowl.
7. After chicken is cooked, let sit for 4-6 minutes and then slice into medallions or chop into cubes, depending on your preference. Shake up salad dressing, and drizzle over the salad. Place chicken over the salad or serve on the side.
8. Enjoy!