Mexican Kale Salad
Servings
4
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
½ cup
cotija cheese (or shredded Monterey Jack or Mexican blend)
1 head
curly kale
1 medium
avocado, lightly mashed
¼ cup
lime juice, preferably fresh (from about 2 limes)
2 teaspoons
olive oil
½ medium
shallot, grated
¾ teaspoon
chipotle powder
¾ teaspoon
black pepper
1
rotisserie chicken
½ cup
black beans, drained and rinsed
1 cup
cherry tomatoes, halved
2
scallions (white and light green parts only)
Directions
- Tear the kale into bite-size pieces, no larger than a half-dollar, and place in a large bowl. Add the avocado and massage it into the torn kale, making sure that the avocado has visibly made contact with all of the kale pieces. Let sit for 5 minutes to soften the kale. While the kale is softening, make the dressing: In a small bowl, combine the lime juice.
- While the kale is softening, make the dressing: In a small bowl, combine the lime juice and olive oil; whisk in the shallot, chipotle powder, and black pepper until emulsified. Set aside.
- Peel off the skin from the chicken, remove the legs and wings, and run a knife down the breastbone to remove the breast. Using two forks, shred the meat, pulling apart any chunks, or use a food processor: Place the meat into the food processor and run on medium speed for 30 seconds, or until thoroughly shredded.
- Toss the kale with the lime dressing. Add the shredded chicken, beans, tomatoes, and scallions; toss again. Add the cheese and toss lightly to finish.
Nutrition Information
| Sodium | 781 mg |
| Protein | 31.6 g |
| Fat | 24.3 g |
| Carbs | 23 g |
| Calories | 419 |