Power Kale Salad

PREP 15 min. OVEN 400 F BAKE 15 min. From DMN Dec 2013

Power Kale Salad
Power Kale Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless chicken breast halves (1 1/4 -1 1/2 lbs)

  • 3

    Tbsp. olive oil

  • 2

    seedless tangerines or oranges

  • 1/2

    tsp. salt

  • 1/2

    tsp, coarsely ground black pepper

  • 1/2

    cup dried tart red cherries

  • 1/2

    cup pomegranate-blueberry juice

  • 1

    Tbsp. red wine vinegar

  • 4

    oz. 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

    oz. Parmesan cheese, shaved

Directions

1. Preheat oven to 4000F. 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 ¼ tsp. of the salt, and ¼ tsp. of the pepper. Bake 15 to 20 minutes or until done (165°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 ¼ tsp. salt, and remaining ¼ 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. Makes 4 servings.

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