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Kale and Chicken Salad

Name: Kale and Chicken Salad
Prep time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1/2 lb tomatillos; 1/2 small white onion, coarsely chopped; 1 jalapeño, deseeded and coarsely chopped; 1 garlic clove; 1/4 cup cilantro; 1/4 cup olive oil; 1-2 tablespoons lime juice; Salt, to taste; 1 chicken breast, boneless and skinless; Salt and pepper, to taste; 1 tablespoon olive oil; 1 bag baby kale, washed and dried; Queso cotija or queso fresco, coarsely grated

Prep 15 min
Total 40 min
Ingredients 13
Servings 2

Tomatillos are very tasty and they add a lot of flavor to sauces or recipes. This salad is the best demonstration of how they can also be the main ingredient in a delicious vinaigrette. You can make it ahead of time and keep it in the refrigerator, just be sure to take it out a little before serving so it’s not too cold.

Ingredients

For the vinaigrette:

1/2 lb tomatillos
1/2 small white onion, coarsely chopped
1 jalapeño, deseeded and coarsely chopped
1 garlic clove
1/4 cup cilantro
1/4 cup olive oil
1-2 tablespoons lime juice
Salt, to taste

For the salad:

1 chicken breast, boneless and skinless
Salt and pepper, to taste
1 tablespoon olive oil
1 bag baby kale, washed and dried
Queso cotija or queso fresco, coarsely grated

Directions

1

For the vinaigrette: Submerge tomatillos in boiling water. Drain, transfer to cold water and peel. Cut them in thick wedges.
2

Add tomatillos to a frying pan, along with onion, jalapeño and garlic. Sauté without adding oil until everything is tender.
3

Cool for a few minutes and transfer to a blender, add cilantro, oil, lemon juice and salt to taste. Process until you have a smooth sauce. Season to taste. Transfer to a container and set aside.
4

For the salad: Slice the chicken breast into filets and season to taste. Add oil to a frying pan and cook the chicken on medium heat. Flip once to cook on both sides. Don’t over cook it so that it can remain juicy.
5

Place baby kale leaves on a salad plate or in individual plates. Season to taste. Add chicken and sprinkle with grated cheese.
6

Drizzle with the prepared vinaigrette or serve on the side.

You can refrigerate the tomatillo vinaigrette for up to 5 days.
Serve this salad over corn or flour tortillas.
Make it with shrimp or beef instead of chicken.

No nutrition information available for this recipe

Tomatillos are very tasty and they add a lot of flavor to sauces or recipes. This salad is the best demonstration of how they can also be the main ingredient in a delicious vinaigrette. You can make it ahead of time and keep it in the refrigerator, just be sure to take it out a little before serving so it’s not too cold.