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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.

Servings 6
Total Time: 30 minutes
Servings: 6
Total Time: 30 minutes


Nutrition Facts

Servings 6

Amount Per Serving
Calories 330 Calories from Fat 54
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 10%
Trans Fat 0g 10%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 17g
Protein 19g
Calcium 8%Iron 9%
Vitamin C 56%Vitamin A 219%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Place chicken, 1/2 teaspoon salt, and 1/2 cup dressing in a plastic resealable bag or bowl; set aside.

  2. 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.

  3. 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.

  4. Pour hot chicken over warm kale; sprinkle with cranberries and pistachios. Toss before serving. Serve warm or chilled.


Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.  If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.