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
2 corn tortillas
2 small chicken breasts (about 1 pound), butterflied
1 medium yellow onion, halved and thinly sliced
1 small yellow pepper, seeded and thinly sliced
1 small red pepper, seeded and thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground cumin
Juice of 1 lime (about 3 tablespoons)
2 tablespoons finely chopped cilantro leaves
1 bunch kale, stems removed and chopped
1 cup cooked black beans
How to Make It
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.
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.
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.
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.
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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