Warm chicken and kale salad with cranberries and pistachios
Serving Size: 6 servings
*This 5-ingredient recipe was created by Merry Graham and was selected as a runner up in the Just BARE Just 5 Cooking Challenge in 2011.
2 to 3 (14 ounces) 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
Place chicken, 1/2 teaspoon salt and 1/2 cup dressing in a plastic resealable bag or bowl; set aside.
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.
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.
Pour hot chicken over warm kale; sprinkle with cranberries and pistachios. Toss before serving. Serve warm or chilled.