SLB CARNITAS & KALE SALAD

This week’s member recipe is inspired by my love of tacos AND a meal that feeds everyone in your family (tacos for all and a kale salad and the chicken for me). The tacos above are dressed with lime and a bit of sour cream for the dads.

Ingredients

CARNITAS

• 2 pounds chicken breast

• 1 tablespoon sea salt

• 1½ teaspoons freshly ground black pepper

• 1½ teaspoons ground cumin

• 1½ teaspoons smoked paprika

• 1½ teaspoons chili powder

• 1½ teaspoons garlic powder

• 1½ teaspoons dried oregano

• 1 cup chicken broth or water

• 2-3 bay leaves

• ½ white onion sliced

• 2 tablespoons olive oil

CILANTRO-PEPITA DRESSING

• 1 (7-ounce) can diced green chiles

• 3 tablespoons pepitas

• 2 garlic cloves, peeled

• 3 tablespoons cotija cheese (optional)

• 1 teaspoon freshly ground black pepper

• ½ teaspoon sea salt

• 2 tablespoons freshly squeezed lime juice

• 1/3 cup olive oil

• 1 tablespoon red wine vinegar

• Leaves from ½ bunch fresh cilantro (no stems)

• ¼ cup cold filtered water

QUICK PICKLED VEGGIES

• 1 cup filtered water

• ½ cup apple cider vinegar

• 1 tablespoon coconut sugar

• 1½ teaspoons sea salt

• 1 red onion, thinly sliced

• veggies of your choice (I usually choose carrots, onions and cucumber)

SALAD

• 8 to 10 cups chopped, stemmed kale (or romaine)

• 2 avocados, pitted, peeled, and diced

• ½ cup roasted pepitas

• ½ cup crumbled cotija cheese (optional)

Directions

1. To make the carnitas, season the chicken with the salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and oregano. Set it in a large skillet over medium-high heat and sear it until brown on all sides.

2. Place in a slow cooker with the chicken broth, bay leaves, and onion. Cook on Low for 4-5 hours, until it’s completely tender and shreds easily with a fork. Remove the chicken from the slow cooker and shred on a cutting board.

3. Meanwhile, make the cilantro-pepita dressing: Place all the ingredients in a high-speed blender and blend until the consistency is similar to pesto.

4. When the chicken has finished slow-cooking, heat the avocado oil in a large skillet on high heat. Add the chicken and pan-fry to give it a crispy carnitas texture.

5. To make the pickled veggies: in a medium bowl, whisk the water, vinegar, sugar, and salt together until the salt and sugar dissolve. Place the onion in a mason jar and pour the vinegar mixture on top. Secure the lid and let the jar rest at room temperature for 1 hour.

6. To assemble the salad, in a large serving bowl, toss the chopped kale and dressing. Top with the carnitas, avocados, pepitas, and, if desired, cotija cheese.