Cilantro Lime Kale Slaw

  • 1 cup Nature’s Green® Kale Greens
  • 2 limes-juice freshly squeezed
  • 1 1/2 tablespoon olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 4 green onion


  • 1 1/2 pounds boneless skinless chicken breast
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • salt and pepper

Avocado Crema

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 2 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 2 cloves of garlic

How to Make Cilantro Lime Kale Slaw

  • Wash and chop Nature’s Greens Kale (removing any stems) into small bite sized pieces. Add lime juice, olive oil, fine sea salt, cilantro leaves, shredded purple cabbage, shredded carrots, and green onion. Mix until evenly combined. Set in fridge for about 15 to 20 minutes. 

How to Make Chicken

  • In a small bowl combine chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper. Season chicken and set aside. 
  • Heat large skillet over medium hear. Pour olive oil to slightly coat the bottom of the pan. Cook chicken in a single layer in pan until golden brown, about 4-5 minutes on each side. One cooked through, remove chicken and cut strips of chicken with knife. 

How to Make Avocado Crema

  • Add avocado, Greek yogurt, lime juice, salt, and garlic to a blender. Blend until smooth
  • Add cilantro lime kale slaw, chicken, and avocado crema to a tortilla. Top with additional avocado or cilantro (optional)


Recipe courtesy of Registered Dietitian, Mash & Spread.