Slow-Cooker Chicken and Black Bean Kale Salad
The heart of this healthful salad—chicken and black beans flavored with cumin, chili powder and lime—also makes a great filling for burritos, soft tacos or tostadas. Tuscan kale, also known as dino kale or cavolo nero, is called for here, but curly or Red Russian kale can be substituted.
Ingredients
For the chicken and black beans:
- 2 cans (each 15 oz./475 g) black beans, drained and rinsed
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 1/4 cup (2 fl. oz./60 ml) fresh lime juice
- 2 Tbs. canola oil
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Kosher salt
- 2 lb. (1 kg) boneless, skinless chicken thighs
For the vinaigrette:
- 3 Tbs. fresh lime juice
- 2 Tbs. rice vinegar
- 1/4 cup (1/2 oz./15 g) fresh cilantro
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- Pinch of kosher salt
- 1 large bunch Tuscan kale, tough stems discarded and leaves thinly sliced
- 2 avocados, halved, pitted, peeled and thinly sliced
- 1/2 lb. (250 g) queso fresco cheese, crumbled (optional)
- Fresh cilantro leaves for garnish
- Tortilla chips for serving
Directions
To make the chicken and beans, in a slow cooker, combine the beans, stock, lime juice, oil, chili powder, cumin, paprika and 1 1/2 tsp. salt and stir to mix well. Add the chicken thighs and, using tongs, turn the chicken to coat evenly with the bean mixture. Cover and cook on the low setting for 5 hours. The chicken should be very tender.
Turn off the slow cooker. Using a slotted spoon, transfer the chicken to a cutting board. Drain the contents of the slow cooker through a fine-mesh sieve set over a bowl and return the beans to the slow cooker. Using 2 forks, shred the chicken into bite-size pieces, discarding any large bits of fat, and return the chicken to the slow cooker. Using a large spoon, skim the fat from the surface of the cooking liquid, then moisten the chicken and beans with a little of the liquid and stir to combine. Taste and adjust the seasoning with salt.
To make the vinaigrette, in a blender, combine the lime juice, vinegar, cilantro, olive oil and salt and process until smooth. Pour into a small measuring cup.
Put the kale in a large bowl and add 1/4 cup (2 fl. oz./60 ml) of the vinaigrette. Toss and massage the kale to coat evenly. Arrange the kale on a large serving platter or divide among individual plates. Scatter the chicken and bean mixture over the kale. Top with the avocado, then the cheese if using and finally a little cilantro. Drizzle with the remaining vinaigrette and serve. Pass the tortilla chips at the table. Serves 6 to 8.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)