Photo © Phoebe Lapine
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

For this healthy play on fajitas, flour tortillas are replaced with kale, served with seared chicken, charred vegetables and black beans. Since the kale can stand up to being pre-dressed, this is a great make-ahead main course salad. Slideshow: More Kale Recipes

How to Make It

Step 1    

Preheat the oven to 350°. Arrange the tortillas on a clean work surface and lightly brush with olive oil on both sides. Thinly slice the tortillas and arrange the strips on a parchment-lined baking sheet in an even layer. Season with salt and bake in the oven until crispy and beginning to curl, 15 minutes.

Step 2    

Meanwhile, heat 1 tablespoon olive oil in a large heavy-bottomed skillet. Season the chicken generously with salt. Cook over high heat until nicely browned, 3 minutes per side. Remove the chicken to a cutting board to rest for 5 minutes, then thinly slice against the grain.

Step 3    

Add the onions and peppers to the pan and sauté over high heat, stirring occasionally, until lightly charred and beginning to soften, 3 minutes. Add the garlic and cumin to the pan and cook 1 minute more. Season with 1/2 teaspoon salt.

Step 4    

In a large mixing bowl, whisk together the lime juice, cilantro, 1/2 teaspoon salt and 2 tablespoons olive oil. With clean hands, fold in the kale and massage until well-coated in the lime mixture. Add the black beans and toss to combine.

Step 5    

Arrange the kale on a serving platter and top with the pepper mixture and sliced chicken. Garnish with the tortilla strips and serve immediately.

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