Chicken and Kale Street Taco Salad

Ingredients

• 2 chicken breasts (about 1 pound), boneless and skinless, cut into 1/2-inch cubes*
• 4-6 cups curly kale, chopped into bite-sized pieces and massaged (see full recipe)
• 15-ounce can black beans**
• 2 vine tomatoes (or any red tomatoes), seeded and diced (about 1 cup)
• 1 white onion (yellow onion works too), diced
• 1/2 cup cotija cheese (optional)***
• 4 tablespoons extra-virgin olive oil, for cooking and massaging
• 4 garlic cloves, minced
• 2 tablespoons freshly squeezed lime juice
• 1-1/2 teaspoon ground cumin
• 1-1/2 teaspoons of chili powder
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon coriander seed
• 1/2 teaspoon freshly ground black pepper
• 1-2 pinches cayenne pepper (optional, for a little heat)
• 1-2 pinches red pepper flakes (optional, for a little bit more heat)
• 1 ripe avocado
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons of plain Greek-style yogurt (regular and dairy-free both work)
• 1-2 tablespoons freshly squeezed lime juice
• 1 garlic clove
• 1/4-1/2 cup fresh cilantro (fresh parsley or basil work too)
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1-2 tablespoons filtered water, more if needed