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Preheat oven to 400°F. Brush chicken with 1 tablespoon oil. Transfer to a foil-lined baking sheet. Finely shred 2 teaspoons peel from tangerines (or oranges). Peel tangerines (or oranges); slice crosswise and set aside. Sprinkle chicken with citrus peel, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 15 to 20 minutes or until done (165ºF). Transfer to a cutting board; let stand 5 minutes.
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.
For dressing, in a small bowl whisk together reserved juice, remaining 2 tablespoons olive oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Pour half 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 (or oranges) and pear. Top with cherries and Parmesan cheese. Drizzle with remaining dressing.