INSTRUCTIONS

• Heat a 10” skillet over medium/high heat. Add 1 tsp extra virgin olive oil, and add the jalapenos to cook for 1-3 minutes. The shorter you cook these, the spicier they will remain. Add the kale in an even layer and let it sit in the pan for a couple of minutes to get a slight char. Add the juice of ½ a lime and toss the kale to gently sauté gently. Add in the broccoli slaw and toss to mix, then immediately transfer the kale/slaw mixture to your serving plate. You do not want to cook the slaw; you are just adding it to the pan to toss together before plating.
• While the kale is cooking, mix the chicken, black beans, cumin, and coriander in a small bowl. After you remove the kale from the skillet, return the skillet to medium/high heat and add the remaining ½ tsp of olive oil. Add the chicken and beans to the pan to heat through for 2-3 minutes.
• While the chicken is heating, prepare your pepitas by tossing with the paprika and garlic. Using the teaspoon that you used to measure your olive oil with will help the seasoning stick to the pepitas, thanks to the residual oil on the spoon. You could also use a scant sprinkle of water on a spoon (not too wet!).
• Top salad with the pepitas, red onion, and heated chicken and beans. Add the avocado on the side and season the avocado with juice from the remaining ½ lime, salt, and pepper.