We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Kale and Chicken Salad

  • Prep 15 min
  • Total 40 min
  • Ingredients 13
  • Servings 2
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500.2
% Daily Value
Total Fat
43.0g
66%
Saturated Fat
7.2g
36%
Cholesterol
55.7mg
19%
Sodium
1425.3mg
59%
Total Carbohydrate
10.5g
4%
Dietary Fiber
2.9g
12%
Sugars
5.8g
Protein
19.8g
% Daily Value*:
Vitamin C
47.40%
47%
Calcium
3.30%
3%
Iron
9.80%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

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.

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.

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.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

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.