Name: Kale Salad with Grilled Chicken
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 Servings
Ingredients: 6 Unit Boneless, skinless chicken thighs; 1 Unit Dried guajillo chili, stems and seeds removed; ½ Unit Medium red onion; Unit Juice of one lime; 3 tablespoon Olive oil; 1 tablespoon Cumin; 1 teaspoon Crushed red pepper chipotle; 3 Unit Garlic cloves, minced; 1 teaspoon Kosher salt; 1 tablespoon Olive oil; Unit Juice of one lime; 1 teaspoon Chili powder; 1 teaspoon Kosher salt; Unit Kale, stemmed and torn leaves; 1 Unit Bunch of chard, stems removed and leaves torn; 2 Unit Corn on the cob, shucked; 2 Unit Red peppers; ½ Unit Small red onion; 1 Unit Small avocado, halved and sliced; 1 cup Grape tomatoes, halved; ¼ cup Crumbled cotija cheese; ¼ cup Cilantro

A delicious kale salad with grilled chicken, packed with charred vegetables, creamy avocado, spicy cotija cheese, and vibrant flavors. Perfect for any occasion. An explosion of flavors in every bite.

To prepare the kale salad with grilled chicken, first marinate the chicken in a mixture of guajillo peppers, onion, and spices, letting it rest in the refrigerator.

Meanwhile, mix the kale and chard with an olive oil, lime, and chili powder dressing.

Add finely chopped charred corn, peppers, and onion, and mix everything together.

Finally, grill the chicken and serve it alongside the salad.

Kale Salad with Grilled Chicken

Main Course

1 hour

4 Servings

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Ingredients

6 Boneless, skinless chicken thighs

1 Dried guajillo chili, stems and seeds removed

½ Medium red onion

Juice of one lime

3 tablespoons of Olive oil

1 tablespoon of Cumin

1 teaspoon of Crushed red pepper chipotle

3 Garlic cloves, minced

1 teaspoon of Kosher salt

1 tablespoon of Olive oil

Juice of one lime

1 teaspoon of Chili powder

1 teaspoon of Kosher salt

Kale, stemmed and torn leaves

1 Bunch of chard, stems removed and leaves torn

2 Corn on the cob, shucked

2 Red peppers

½ Small red onion

1 Small avocado, halved and sliced

1 cup of Grape tomatoes, halved

¼ cup of Crumbled cotija cheese

¼ cup of Cilantro

Preparation

Step 1 : Clean the chicken thighs of excess fat and place them in a reusable plastic bag.

Step 2 : Heat the guajillo peppers in the microwave for 10 seconds, then add them to the blender along with the onion and other marinade ingredients, blending until smooth.

Step 3 : Pour this marinade over the chicken, seal the bag, and mix to ensure the chicken is fully coated.

Step 4 : Refrigerate for at least one hour or overnight.

Step 5 : In another bowl, prepare a dressing with olive oil, lime juice, chili powder, and salt, shaking until emulsified.

Step 6 : Place the kale and chard in a large bowl and drizzle with the dressing, massaging with hands to soften the leaves.

Step 7 : Set aside.

Step 8 : If possible, char the corn, red peppers, and onion over direct fire.

Step 9 : If not, they can be charred under the grill, turning as needed.

Step 10 : Allow to cool and then chop finely.

Step 11 : Add these charred vegetables to the kale along with the other ingredients, mixing well.

Step 12 : Preheat the grill to high heat and grease it.

Step 13 : Remove the chicken from the marinade, shaking off excess, and place it on the hot grill.

Step 14 : Cook for about 5 minutes per side or until it reaches 74°C (165°F).