Subj : BH&G 2888
To   : ALL
From : DAVE DRUM
Date : Tue Jun 01 2021 10:24:00

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
 
MMMMM

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