Citrusy Kale Chicken Salad

My mother’s birthday was last month, and to celebrate, she invites all of her friends over for a Ladies Lunch.  I am so glad to be back in my hometown in order to partake in the festivities again!  It was a lovely afternoon of conversation, yummy food, and hanging out with my mom!


She asked me to help her make this Power Kale Salad from Better Homes and Gardens magazine.  It was a HIT!!  Seriously.  It is one of the best salads ever.


Oftentimes when you think salad, you think of something plain and boring, something “healthy,” or something crazy-unhealthy (like many fancified restaurant salads pack in quite a few calories or WW points), but this one was nothing of the sort!  Every lady at the party gobbled up a good portion of it.


I was honestly a little surprised at how much I liked it – tangerines in salad?  Dried cherries?  I was planning to just pick out the dried fruit, and to eat the tangerine separately, but I shocked myself and just ate it in the salad – it packed quite a punch!


We decided to use a mix of kale and romaine, and that was a wise choice.  Kale is a popular “power food” these days, and there are definitely great things to be said about it, but it’s a bit coarse and if someone happened to not enjoy kale, they’d be out of luck.  I love mixing lettuces, especially ones that are completely different, so it was an added flair.


Citrusy Kale Chicken Salad

serves 4+

-4 thin/small skinless, boneless chicken breast cutlets
-3tbsp olive oil
-2 seedless tangerines
-1/2tsp salt
-1/2tsp coarsely ground black pepper
-1/2cu dried tart red cherries (I think we used cranberries or something else instead, but whatever is fine!)
-1/2cu pomegranate blueberry juice
-1tbsp red wine vinegar
-4oz green or purple kale leaves (add/mix in other lettuce if you desire)
-1/2cu thinly sliced red onion
-1 red or green pear, cored and thinly sliced
-1oz shaved parmesan cheese

-Preheat oven to 400. Brush chicken with 1tbsp olive oil, and transfer to a foil-lined baking sheet. Finely shred 2tsp peel from the tangerines (the zest), then peel the tangerines and slice crosswise; set aside. Sprinkle chicken with the tangerine zest, 1/4tsp salt and 1/4tsp pepper. Bake 15-20mins or until done. Transfer to a cutting board and let stand at least 5 minutes (this can be done ahead of time and saved until you put the salad together).
-Meanwhile, place cherries in a small microwave-safe bowl, add pomegranate blueberry juice, and microwave for 30 seconds. Let stand for 10 minutes, then drain the cherries, but reserve the juice, and set the cherries aside.
-For the dressing, in a small bowl, whisk together the reserved juice, remaining 2tbsp olive oil, vinegar, remaining salt and remaining pepper. Pour half of the dressing into a large bowl, then add the kale and onion; toss to coat. Transfer to a serving platter (it makes it look fancier!).
-Slice the chicken, then arrange over the kale mixture, with the tangerines and pear. Top with cherries and shaved parmesan. Drizzle with remaining dressing.



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