====== Smoky Chicken and Avocado Kale Salad ====== 

Tags: [[chicken]] - [[dinner]] - [[Gluten Free|GF]] - [[GF chicken]] - [[GF dinner]]\\ 
Active Time: 25 minutes \\ 
Passive Time: 30 minutes \\ 
Serves: 4 \\

====Description====
Incredible salad with chicken marinated in adobo sauce and crunchy pumpkin seeds with an avocado lime dressing

====Source====
[[https://www.bonappetit.com/recipe/smoky-chicken-avocado-kale-salad|Bon Appetit]]

====Ingredients====
  *Chipotles in adobo: 1 large can
  *Honey: 1 tsp
  *Olive oil: 2 tbsp + 2 tsp
  *Cumin: 1/2 tbsp + 1/2 tsp
  *Kosher salt: 1/2 tbsp
  *Limes: 3-4

  *Chicken breast: about 1.5 lbs (~3 breasts)

  *Raw pumpkin seeds (pepitas): 1/2 cup

  *Kale: 2 large bunches

  *Avocados: 3

  *Flaky sea salt

====Notes====
  *I've changed some of the proportions and amounts of things and took out a roasted red onion

====Instructions====
  -Preheat oven to 425F
  -Combine 4-5 tbsp adobo sauce, 4-5 chipotles (finely minced), honey, 2 tbsp olive oil, 1/2 tbsp cumin, kosher salt, and juice of 1 lime in a bowl
  -Slice chicken breasts in half to make thinner (if very thick) and put into bowl; coat thoroughly
  -Put entire contents of bowl in large glass baking dish (including all of the marinade) and bake until chicken is cooked through, about 20 minutes
  -Combine pumpkin seeds, 2 tsp olive oil, and 1/2 tsp cumin in a small bowl, then spread over baking dish and bake for about five minutes until toasty (I typically don't put them in the oven until the last few minutes the chicken is in there)
  -Strip the kale leaves from the stem and break into bite size pieces (I do this just by tearing it with my hands). Place into a large bowl
  -Scoop flesh of two avocados into the bowl with the kale, and add juice of 2 limes. Sprinkle with some kosher salt and pepper, then massage all of this into the kale with your hands. Taste and adjust lime juice, salt, pepper, and avocado as desired 
  -Mount kale onto four large plates, then top with sliced chicken, pepitas, and thinly sliced avocado (about 1/4 avocado per serving). Sprinkle with flaky sea salt and serve

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