Healthy Recipe: Mexican Kale Salad

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:

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.

Nutritional Information:
Calories: 419
Fat: 24.3
Protein: 31.6
Carbs: 23
Sodium: 781

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