Mexican Organic Kale Salad Recipe
organic baby kale with sliced haas avocado, cherry tomatoes, red onion & blackened grilled chicken with our homemade key-lime dressing
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Ingredients
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Salad
Blackened Grilled Chicken
Key-Lime Dressing
Method
Blackened Grilled Chicken
- 1
Pound and Season
If chicken breasts are thick, halve horizontally or pound to even 1/2-inch thickness for even cooking. Pat dry with paper towels. In a small bowl combine paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, kosher salt and cayenne; mix to combine. Rub chicken with 1 tablespoon olive oil, then evenly coat both sides with the spice mix.
- 2
Blacken and Grill
Preheat a grill or grill pan over medium-high heat until very hot (about 425°F/220°C). Add chicken and cook 4–6 minutes per side, turning once, until exterior is blackened and internal temperature reaches 165°F (74°C). For a stovetop grill pan, press down briefly to get even contact. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.
Key-Lime Dressing
- 3
In a jar or small bowl whisk together key lime juice, honey, Dijon mustard, minced garlic and chopped cilantro. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper; taste and adjust (add more honey for sweetness or more lime for brightness). Refrigerate up to 1 hour or use immediately. Shake or whisk again before dressing the salad.
Salad Assembly
- 4
Prepare produce: wash and thoroughly dry baby kale. Halve cherry tomatoes; thinly slice red onion into half-moons (about 1/8-inch). Halve the avocado, remove the pit, slice and fan or cube to preference. If using cilantro garnish, roughly chop.
- 5
Toss and Dress: Place baby kale in a large bowl. Add cherry tomatoes, sliced red onion and chopped cilantro. Drizzle about half of the key-lime dressing over the greens and toss gently to coat; add more dressing to taste (reserve some for guests).
- 6
Top with Chicken and Avocado: Arrange sliced blackened chicken over the dressed kale, then add sliced avocado on top. Finish with a light grind of black pepper and optional lime wedges on the side. Serve immediately so avocado remains bright.