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Power Kale Salad

Colorful and chockful of superfoods, this Power Kale Salad acts as a starter salad and dinner in onejust add a whole-wheat roll. Baked chicken gives this meal real staying power.

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4.5 by 11 people
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  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 15 mins to 18 mins 400°F

Power Kale Salad

Directions

  1. Preheat oven to 400 degrees F. Brush chicken with 1 Tbsp. of the olive oil. Transfer to a foil-lined baking sheet. Finely shred 2 tsp. peel from the tangerines. Peel tangerines; slice crosswise and set aside. Sprinkle chicken with tangerine peel, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Bake 15 to 20 minutes or until done (165 degrees F). Transfer to a cutting board; let stand 5 minutes.
  2. Meanwhile, place cherries in a small microwave-safe bowl. Add pomegranate-blueberry juice; microwave 30 seconds. Let stand 10 minutes. Drain cherries, reserving juice; set cherries aside.
  3. For dressing, in a small bowl whisk together reserved juice, remaining 2 Tbsp. olive oil, vinegar, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper. Pour half of the dressing into a large bowl. Add kale and onion; toss to coat. Transfer to a serving platter.
  4. Slice chicken; arrange over kale mixture with tangerines and pear. Top with cherries and Parmesan cheese. Drizzle with remaining dressing.

Nutrition Facts (Power Kale Salad)

  • Per serving:
  • 434 kcal cal.,
  • 16 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 95 mg chol.,
  • 559 mg sodium,
  • 39 g carb.,
  • 4 g fiber,
  • 29 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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