Breastfeeding Friendly Cilantro-Lime Chicken Kale Salad
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken thighs (about 1.5 lb total)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp extra-virgin olive oil
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp salt
- 1 small jalapeño, seeded and finely minced (optional)
For the salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 large avocado, pitted and sliced
- ¼ cup red onion, thinly sliced
- ¼ cup dry-roasted pumpkin seeds (pepitas)
Instructions
- 1
In a small bowl, combine the cumin, smoked paprika, turmeric, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs smooth-side down and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes.
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