This Mexican Kale Salad is a simple, satisfying dish that comes together
quickly with the help of a rotisserie chicken. With fresh kale, a tangy lime
dressing, and a mix of hearty toppings, it’s a great option for a weeknight
dinner or a quick and healthy lunch.
Mexican Kale Salad — makes 4 servings
Ingredients:
• ½ a cup of cotija cheese (or Monterey Jack or Mexican blend)
• 1 head of curly kale
• 1 medium avocado, lightly mashed
• ¼ cup of lime juice
• 2 teaspoons of olive oil
• ½ a medium shallot, grated
• ¾ teaspoon of chipotle powder
• ¾ teaspoon of black pepper
• 1 rotisserie chicken
• ½ cup of black beans, drained and rinsed
• 1 cup of 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.
Nutritional Information:
Calories: 419
Fat: 24.3
Protein: 31.6
Carbs: 23
Sodium: 781
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