Wash and chop kale leaves for 1½ cups chopped kale; pat dry with paper towels and place in a small bowl. Drizzle 1 tablespoon bottled low-fat raspberry vinaigrette over kale.
Using your hands, gently rub kale with vinaigrette. Line dinner plate with kale. Top with ¼ cup blueberries, slices from 1 medium peeled orange and 6 ounces sliced cooked chicken.
Sprinkle 2 tablespoons toasted sliced almonds over salad; drizzle with 1 tablespoon bottled low-fat raspberry vinaigrette.
Season to taste with salt and pepper.
Makes 1 serving.
Nutrition Per Serving542 g Calories, 18 g Fat, 3 g Saturated Fat, 0 g Trans Fat, 45 mg Cholesterol, 425 mg Sodium, 35 g Carbs, 5 g Fiber, 18 g Sugar, 61 g Protein