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Power Kale Salad

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Soups & Salads

Composed of lean protein, antioxidant-rich fruit and vitamin-packed kale, this colorful salad packs a nutritious punch.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil to keep clean up easy!


  • 4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
  • 3 tablespoons olive oil, divided
  • 2 seedless tangerines or oranges
  • ½ teaspoon salt, divided
  • ½ teaspoon coarsely ground black pepper, divided
  • ½ cup dried tart red cherries
  • ½ cup pomegranate-blueberry juice blend
  • 1 tablespoon red-wine vinegar
  • 4 ounces green or purple kale leaves, shredded (4 cups)
  • ½ cup thinly sliced red onion
  • 1 red or green pear, thinly sliced
  • 1 ounce Parmesan cheese, shaved
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 400°F. Brush chicken with 1 tablespoon oil. Transfer to a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil. Finely shred 2 teaspoons peel from tangerines (or oranges). Peel tangerines (or oranges); slice crosswise and set aside.

Step 2

Sprinkle chicken with citrus peel, 1/4 teaspoon each salt and pepper. Bake 15 to 20 minutes or until done (165ºF). Transfer to a cutting board; let stand 5 minutes.

Step 3

Meanwhile, place cherries in a small microwave-safe bowl. Add pomegranate-blueberry juice; microwave on High for 30 seconds. Let stand 10 minutes. Drain cherries, reserving juice; set cherries aside.

Step 4

For dressing, in a small bowl whisk together reserved juice, remaining 2 tablespoons olive oil, vinegar, remaining 1/4 teaspoon each salt and pepper. Pour half the dressing into a large bowl. Add kale and onion; toss to coat. Transfer to a serving platter.

Step 5

Slice chicken; arrange over kale mixture with tangerines (or oranges) and pear. Top with cherries and Parmesan cheese. Drizzle with the remaining dressing.

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