Mexican Kale Salad With Chicken Recipe
kale, arugula, grilled Jidori chicken breast, queso fresco, candied pepitas, pears, dried strawberries, cotija-pesto bread crumbs, agave-lime vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Chicken
Season the Jidori chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
- 2
Prepare the Greens
In a large bowl, combine the kale and arugula. Massage the kale leaves gently for about 2-3 minutes to soften them.
- 3
Add Fruits
Slice the pears into thin pieces and add them to the greens. Add the dried strawberries to the bowl.
- 4
Add Cheese and Pepitas
Crumble the queso fresco and cotija cheese over the salad. Sprinkle the candied pepitas on top.
- 5
Slice Chicken
Slice the grilled chicken breast thinly and arrange it on top of the salad.
- 6
Dress the Salad
Drizzle the agave-lime vinaigrette over the salad just before serving. Toss gently to combine.
- 7
Serve
Serve the salad immediately, topped with pesto bread crumbs for added texture.
