• 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.

David Joachim
Source: Better Homes and Gardens


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; 16 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 95 mg cholesterol; 559 mg sodium. 925 mg potassium; 39 g carbohydrates; 4 g fiber; 29 g sugar; 35 g protein; 0 g trans fatty acid; 3481 IU vitamin a; 50 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 25 mcg folate; 0 mcg vitamin b12; 161 mg calcium; 1 mg iron;


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