Mexican kale salad

Using a rotisserie chicken makes this salad a snap to put together.

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Nutrition
Calories
419
Fat
24.3
Protein
31.6
Carbs
23
Sodium
781

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