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SLB CARNITAS & KALE SALAD

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CarnitasandKale.jpg

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.