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Warm Kale, Pomegranate, and Walnut Salad with Chicken

Warm Kale, Pomegranate, and Walnut Salad with Chicken | UPMC Italy

This recipe brings together several nutritional benefits: Tuscan kale provides polyphenols and vitamin K; pomegranate offers a valuable supply of antioxidants; chicken provides lean protein; and walnuts add a dose of “healthy” fats that support overall well-being.

Discover the recipe by Dr. Cinzia Myriam Calabrese, medical nutritionist at UPMC Salvator Mundi International Hospital.

Enjoy!

Ingredients:

  • 200 g Tuscan kale (stems removed).
  • 400 g chicken breast.
  • 160 g pomegranate seeds.
  • 40 g walnuts.
  • 2 tablespoons of extra virgin olive oil.
  • 1 tablespoon of apple cider vinegar.
  • 1 teaspoon of mustard.
  • Salt and pepper (to taste).

Preparation:

Steam the kale for 3-4 minutes and grill or steam the chicken , then slice it. Whisk together the oil, vinegar, mustard, salt, and pepper. Combine the kale, chicken, pomegranate, and walnuts, then dress with the emulsion.

Nutritional Information:

  • Servings: 4
  • Calories (per serving): about 335
  • Per serving:
    Total fat 15 g, saturated fat 2 g, carbohydrates 14 g, sugars 7 g, fiber 3 g, protein 35g, sodium ≈ 350mg.