Power Kale Salad

Power Kale Salad Enlarge Image
8 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
15 mins
Bake:
15 mins to 18 mins 400°
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Power Kale Salad

Ingredients
4
skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lbs.)
3
tablespoons olive oil
2
seedless tangerines or oranges
1/2
teaspoon salt
1/2
teaspoon coarsely ground black pepper
1/2
cup dried tart red cherries
1/2
cup pomegranate-blueberry juice blend
1
tablespoon red wine vinegar
4
ounces green or purple kale leaves, shredded (4 cups)
1/2
cup thinly sliced red onion
1
red or green pear, cored and thinly sliced
1
ounce Parmesan cheese, shaved

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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