Name: Smoky Chicken and Avocado Kale Salad
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 chipotle chile in adobo, finely chopped, plus 4 Tbsp. adobo sauce; 1 tsp. honey; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1½ tsp. ground cumin, plus more; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more; 3 small limes, halved, divided; 4 skinless, boneless chicken breasts; 1 large red onion, halved, cut through root end into 1½"-thick strips; ¼ cup raw pumpkin seeds (pepitas); 1 bunch kale, ribs and stems removed, leaves thinly sliced; 2 avocados, divided; Flaky sea salt

Kale salad with sliced chipotlerubbed chicken and sliced avocado on a metal platter.

Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen

Once you mash avocado into raw kale, you might never eat the hearty green any other way. Don’t say we didn’t warn you! The acid from the lime and fat from the avocado perfectly tenderize rough leafy kale (even the curly stuff), making a flavorful base for smoky roast chicken breasts, jammy red onion wedges, and crunchy toasted pepitas.

What you’ll need

Citrus Juicer
$13 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Small Rimmed Baking Sheet
$28 At Amazon
Large Bowl
$18 At Amazon

Recipe notes