MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Power Kale Salad
Categories: Poultry, Greens, Citrus, Vegetables, Fruits
Yield: 4 Servings

4 Skinned, boned chicken
- breast halves
3 tb Olive oil
2 Seedless tangerines or
- oranges
1/2 ts (ea) salt & coarse ground
- black pepper
1/2 c Dried tart red cherries
1/2 c Pomegranate-blueberry juice
- blend
1 tb Red wine vinegar
4 oz Green or purple kale leaves;
- shredded
1/2 c Thinly sliced red onion
1 Red or green pear; cored,
- thin sliced
1 oz Parmesan cheese; shaved

Set oven @ 400ºF/205ºC.

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. 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.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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