Warm Chicken & Kale Salad with Cranberries & Pistachios
This 5-ingredient recipe was created by Merry G. and was selected as a runner up in the Just Bare Just 5 Cooking Challenge in 2011.
Ingredients
- 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts, cut into 3/4-inch pieces
- 1 teaspoon salt
- 3/4 cup bottled white balsamic dressing
- 1-1/2 pounds Tuscan or curly kale
- 1/2 cup dried sweetened cranberries
- 1/2 cup shelled pistachio nuts, coarsely chopped
Instructions
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Place chicken, 1/2 teaspoon salt, and 1/2 cup dressing in a plastic resealable bag or bowl; set aside.
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Remove center ribs and tougher stems from kale; thinly slice crosswise. Pour 1 cup water into large stockpot. Add remaining 1/2 teaspoon salt and kale to boiling water. Cover and cook over medium heat for 3 minutes or until kale is tender. Drain; place on large platter or serving bowl. Toss with remaining 1/4 cup dressing.
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Heat large skillet over medium-high. Pour chicken with dressing into skillet; cook and stir 4 to 5 minutes or until chicken in no longer pink and dressing has turned golden brown. Cook to internal temp of 165°F.
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Pour hot chicken over warm kale; sprinkle with cranberries and pistachios. Toss before serving. Serve warm or chilled.