Power Kale Salad

By Kiwi

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

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

Preparation

Step 1

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.