Rating: 4 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 17 Ratings

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

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

15 mins
15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°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 (165ºF). Transfer to a cutting board; let stand 5 minutes.

  • 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.

  • 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.

  • Slice chicken; arrange over kale mixture with tangerines and pear. Top with cherries and Parmesan cheese. Drizzle with remaining dressing.

Nutrition Facts

434 calories; fat 16g; cholesterol 95mg; saturated fat 3g; carbohydrates 39g; mono fat 9g; poly fat 2g; insoluble fiber 4g; sugars 29g; protein 35g; vitamin a 3480.8IU; vitamin c 50mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 12.4mg; vitamin b6 1mg; folate 25.4mcg; vitamin b12 0.3mcg; sodium 559mg; potassium 925mg; calcium 161mg; iron 1.4mg.