Spicy Kale Caesar with Chicken

• Place avocado in a medium bowl. Add a squeeze of lemon juice (two squeezes for 4 servings) and a pinch of salt and pepper; toss to combine. • In a small bowl, combine jalapeño, juice from half the lemon, ¼ tsp sugar (½ tsp for 4), and a big pinch of salt. Cover tightly with plastic wrap and microwave for 45 seconds. Set aside to pickle.

• Pat chicken* dry with paper towels and season all over with half the Mexican Spice Blend (you’ll use the rest later) and a big pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a second medium bowl, whisk together dressing, mayonnaise, remaining Mexican Spice Blend, and juice from remaining lemon. Add jalapeño pickling liquid (you’ll use the pickled jalapeño in Step 6) and whisk to combine. Gradually whisk in 2 TBSP olive oil (4 TBSP for 4 servings). Taste and season with salt and pepper. • Transfer 2 TBSP spicy Caesar dressing (4 TBSP for 4) to a second small bowl and reserve.

• Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale until leaves are tender, 1-2 minutes. • Add remaining spicy Caesar dressing and toss to coat. Taste and season with salt and pepper.