Title
Mexican kale salad
Using a rotisserie chicken makes this salad a snap to put together.
Servings
4
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
1 head
1 medium
2 teaspoons
½ medium
¾ teaspoon
¾ teaspoon
1 cup
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.
Recipe Nutrition
Calories
419
Fat
24.3
Protein
31.6
Carbs
23
Sodium
781
