AuthorHalli Martin

[cooked-sharing]

Yields4 Servings
Fajita Chicken Paillard
 4 Organic Chicken Cutlets
 2 tsp Kosher salt
 1 tsp fresh cracked black pepper
 2 tsp chili powder
 1.50 tsp garlic powder
 ½ tsp chipotle chili powder
 ½ tsp oregano
 ½ tsp cumin
 ½ tsp paprika
Kale Salad
 1 large bunch curly organic Kale, stems removed and finely chopped
 1 can organic black beans
 ½ lime
 ⅛ tsp Kosher salt
 ¼ red onion, thinly sliced
 1 large carrot, julienned
 1 cup red cabbage, thinly sliced
 1 cup cherry tomatoes, sliced
 2 tbsp pumpkin seeds, roasted and salted
Chipotle Citrus Dressing
 1 clove garlic
 2 navel oranges
 1 lime
 3 tbsp adobo sauce
 ¼ tsp cumin
 ¼ tsp Kosher salt
 ¼ tsp black pepper
 ½ tsp maple syrup
 2 tsp olive oil
 ¼ cup fresh cilantro, chopped
Fajita Chicken Paillard
1

Use a meat tenderizer to pound each cutlet to be 1/4 inch thick

2

season each cutlet with 1/2 tsp Kosher salt (1/4 tsp per side), and black pepper

3

for the fajita seasoning, combine the garlic powder, chili powder, cumin, oregano, paprika and chipotle chili powder together in a small bowl

4

season both sides of each cutlet with the fajita seasoning

5

squeeze the juice of 1 lime over the top of the chicken and set aside (at room temp) while you prepare the salad

6

to cook the chicken, add 1 tablespoon of olive oil to a skillet over med/high heat

7

when the oil is hot, add 2 chicken cutlets (do this in 2 batches so you don't over crowd the pan) and cook for 2.5-3 mins per side

8

remove the chicken and allow to rest for 3 mins before serving, then serve immediately

9

to serve, place the fajita chicken paillard on a large plate or platter and top with the Kale salad

Chipotle Citrus Dressing
10

create a garlic paste by using the back of your knife to combine the garlic clove and Kosher salt

11

add the orange and lime juice to the garlic paste

12

add in the adobo sauce, maple syrup, cumin and black pepper and stir

13

slowly stream in the olive oil while continuing to stir

14

set the dressing aside at room temp while you put the salad together

Kale Salad
15

drain the black beans and season with the juice of 1/2 lime, cumin and salt

16

put the salad together by adding the carrots, tomatoes, cilantro, red cabbage, red onion and seasoned black beans in a large bowl

17

toss in the dressing and top with pumpkin seeds

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Ingredients

Fajita Chicken Paillard
 4 Organic Chicken Cutlets
 2 tsp Kosher salt
 1 tsp fresh cracked black pepper
 2 tsp chili powder
 1.50 tsp garlic powder
 ½ tsp chipotle chili powder
 ½ tsp oregano
 ½ tsp cumin
 ½ tsp paprika
Kale Salad
 1 large bunch curly organic Kale, stems removed and finely chopped
 1 can organic black beans
 ½ lime
 ⅛ tsp Kosher salt
 ¼ red onion, thinly sliced
 1 large carrot, julienned
 1 cup red cabbage, thinly sliced
 1 cup cherry tomatoes, sliced
 2 tbsp pumpkin seeds, roasted and salted
Chipotle Citrus Dressing
 1 clove garlic
 2 navel oranges
 1 lime
 3 tbsp adobo sauce
 ¼ tsp cumin
 ¼ tsp Kosher salt
 ¼ tsp black pepper
 ½ tsp maple syrup
 2 tsp olive oil
 ¼ cup fresh cilantro, chopped

Directions

Fajita Chicken Paillard
1

Use a meat tenderizer to pound each cutlet to be 1/4 inch thick

2

season each cutlet with 1/2 tsp Kosher salt (1/4 tsp per side), and black pepper

3

for the fajita seasoning, combine the garlic powder, chili powder, cumin, oregano, paprika and chipotle chili powder together in a small bowl

4

season both sides of each cutlet with the fajita seasoning

5

squeeze the juice of 1 lime over the top of the chicken and set aside (at room temp) while you prepare the salad

6

to cook the chicken, add 1 tablespoon of olive oil to a skillet over med/high heat

7

when the oil is hot, add 2 chicken cutlets (do this in 2 batches so you don't over crowd the pan) and cook for 2.5-3 mins per side

8

remove the chicken and allow to rest for 3 mins before serving, then serve immediately

9

to serve, place the fajita chicken paillard on a large plate or platter and top with the Kale salad

Chipotle Citrus Dressing
10

create a garlic paste by using the back of your knife to combine the garlic clove and Kosher salt

11

add the orange and lime juice to the garlic paste

12

add in the adobo sauce, maple syrup, cumin and black pepper and stir

13

slowly stream in the olive oil while continuing to stir

14

set the dressing aside at room temp while you put the salad together

Kale Salad
15

drain the black beans and season with the juice of 1/2 lime, cumin and salt

16

put the salad together by adding the carrots, tomatoes, cilantro, red cabbage, red onion and seasoned black beans in a large bowl

17

toss in the dressing and top with pumpkin seeds

Notes

Chipotle Citrus Kale Salad over Fajita Chicken Paillard
IngredientsDirections