Mexican Kale Salad

Ingredients

• 2 boneless chicken breast, pounded thin
• 1 tablespoon olive oil
• salt and pepper
• 1 bunch kale, stems removed and chopped
• 1 cup black beans
• 1 cup grilled corn
• 1 cup grape tomatoes, quartered
• 1/4 cup vinaigrette
• 1/4 cup pepitas, toasted
• 1/2 cup Cotija cheese

Instructions

1. Heat a grill to medium-high heat.
2. Season chicken breast with olive oil, salt, and pepper.
3. Grill chicken about 3 minutes on each side. Remove from heat.
4. In a large serving bowl, toss together kale, beans, corn, and tomatoes.
5. Drizzle with a vinaigrette. Continue to toss.
6. Plate salad and garnish with pepitas and Cotija cheese.