TEX-MEX CHICKEN SALAD with Massaged kale, strawberry, black beans & pepitas

TEX-MEX CHICKEN SALAD

Massaged kale, strawberry, black beans & pepitas

INGREDIENTS

2 (6-ounce) organic boneless, skinless chicken breasts 

5 large leaves organic green kale, destemmed 

1 cup 0rganic strawberries 

1 (15-ounce) can 0rganic black beans 

Organic black bean seasoning 

1 ½ ounces organic feta cheese, crumbled (D)

1 ½ tablespoons organic pepitas 

2- 3 large organic radishes, trimmed 

Organic jalapeño agave dressing

INSTRUCTIONS

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  1

  MASSAGE KALE

  Preheat grill pan over medium-high heat. Preheat oven to 375 (see Step 5). Thinly slice kale and place in a large bowl. Add dressing and massage into kale. Allow to sit at room temperature. Wash strawberries and remove green tops. Thinly slice. Halve radishes. Thinly slice, flat-side down. Add radishes and strawberries to salad.
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  2

  SEASON BLACK BEANS

  Open, drain, and rinse black beans. Place in a small bowl. Add black bean seasoning and a pinch of salt. Toss to coat; set aside.
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    3

    TOAST PEPITAS

    Place pepitas in a large, dry sauté pan. Toast over medium heat, shaking pan continuously, 2 minutes or until pepitas become fragrant. Remove from heat; add pepitas to kale.
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    4

    SEASON CHICKEN

    Salt and pepper both sides of chicken. Rub with about ½ teaspoon olive oil. Place on preheated grill pan. If you do not have a grill pan, heat about 1 tablespoon oil in a large sauté pan over medium-high heat.
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      5

      COOK CHICKEN

      Grill chicken on first side 3 minutes, then use tongs to flip. If sautéeing, cook 3 minutes, then flip and place in preheated oven. Cook in oven for 10-15 minutes, depending on thickness of breast. Skip to Step 7.
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      6

      FLIP & ROTATE

      Grill on second side 3 minutes. Flip back over to first side while rotating breast 90 degrees to create grill marks. Cook 3 more minutes. Flip and rotate once more, cooking 3 more minutes.
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        7

        FINISH CHICKEN

        Chicken is done when no longer pink in the thickest part, internal temperature reaches 165 degrees, and juices run clear. Allow to rest for a few minutes, then slice each breast into 4-5 pieces.
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        8

        PLATE YOUR DISH

        Add strawberries, radishes, seasoned black beans, and feta cheese to kale; toss to coat. Taste for seasoning; add salt and pepper, if desired. Divide kale salad between plates and top each salad with a sliced chicken breast. Enjoy!