ingredients
- 20 oz chicken cutlets
- 8 oz kale, chopped into bite-size pieces
- 2 tomatoes, finely diced
- 2 jalapeños, thinly sliced into half-moons
- 1 c guacamole
- 2 lemons, quartered
- blue corn tortilla chips, crushed
- 2 tbsp mexican spice blend
- caesar dressing
- 4 tbsp mayonnaise
instructions
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in a small bowl, combine jalapeño, juice from half the lemon, ½ tsp sugar, and a big pinch of salt. cover tightly with plastic wrap and microwave for 45 seconds. set aside to pickle.
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pat chicken dry with paper towels and season all over with half the mexican spice blend and a big pinch of salt and pepper. heat a drizzle of oil in a large pan over medium-high heat. add chicken; cook, until browned and cooked through, 3-5 minutes per side. transfer to a cutting board.
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in a medium bowl, whisk together dressing, mayonnaise, remaining mexican spice blend, and juice from remaining lemon. add jalapeño pickling liquid and whisk to combine. gradually whisk in 4 tbsp olive oil. taste and season with salt and pepper. transfer 4 tbsp spicy caesar dressing to a second small bowl and reserve.
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place KK in a large bowl; add a drizzle of olive oil and a pinch of salt. using your hands, massage kale until leaves are tender, 1-2 minutes. add remaining spicy caesar dressing and toss to coat. taste and season with salt and pepper.
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slice chicken crosswise. roughly chop pickled jalapeño; transfer to bowl with kale. add guacamole, half the chicken, half the tomato, and half the tortilla chips to bowl; toss to combine. divide salad between bowls. top with remaining chicken, remaining tomato, and remaining tortilla chips. drizzle with reserved spicy caesar dressing and serve.