Name: Smoky Chicken and Avocado Kale Salad
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 chipotle chile in adobo, finely chopped, plus 4 Tbsp. adobo sauce; 1 tsp. honey; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1½ tsp. ground cumin, plus more; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more; 3 small limes, halved, divided; 4 skinless, boneless chicken breasts; 1 large red onion, halved, cut through root end into 1½"-thick strips; ¼ cup raw pumpkin seeds (pepitas); 1 bunch kale, ribs and stems removed, leaves thinly sliced; 2 avocados, divided; Flaky sea salt

Smoky Chicken and Avocado Salad on a metal platter

Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen

Once you mash avocado into raw kale, you might never eat the hearty green any other way. Don’t say we didn’t warn you! The acid from the lime and fat from the avocado perfectly tenderize rough leafy kale (even the curly stuff), making a flavorful base for smoky roast chicken breasts, jammy red onion wedges, and crunchy toasted pepitas.

What you’ll need

Citrus Juicer
$25 $17 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Small Rimmed Baking Sheet
$24 At Amazon
Large Bowl
$27 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

Recipes From Bon Appétit’s 2023 Holiday Issue
The December/January issue of the magazine is here to help you celebrate—and get through all the days that come before we close out another year.

Smoky Orange Chicken Thighs

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Now-and-Later Roast Chickens

An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.

Sweet-and-Sour Cranberry Chicken Stir-Fry

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

Sticky Honey-Soy Chicken Legs

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Roasted Tofu Grain Bowls With Miso-Tahini Sauce

This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

Sheet-Pan Pomegranate Chicken With Walnut Relish

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Recipe notes

Recipes From Bon Appétit’s 2023 Holiday Issue