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.
Rate This!
Power Kale Salad
Directions
- 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.
- 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 (Power Kale Salad)
- Per serving:
- 434 kcal ,
- 16 g fat
- (3 g sat. fat ,
- 2 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 95 mg chol. ,
- 559 mg sodium ,
- 39 g carb. ,
- 4 g fiber ,
- 29 g sugar ,
- 35 g pro.