Pollo Asado and Charred Vegetable Massaged Kale Salad | Big hearty dinner salads are my jam lately. Which is shocking because growing up salad was sad iceberg lettuce with some tomato slices or canned mixed vegetables. Neither of this made a salad very appetizing while growing up. It made me pretty averse to anything “salad”.

Growing up in a Puerto Rican household a typical dinner plate was a starch, another starch, and some meat. If a vegetable did make an appearance it was in the form of iceberg and tomato or mixed canned vegetables. There was a lot of nopes and head-shaking whenever I was offered a salad.

Thank goodness I saw the light and learned how to make a really satisfying salad. The possibilities when it comes to salad are endless. So many different combinations and preparations you can never get bored with salad. 

This salad is loaded with delicious charred vegetables, massaged hearty kale, creamy avocado, tangy cotija cheese, and topped with pollo asado. It’s a salad full of smokey flavor and bright citrus notes. Using the hearty greens makes for a more satisfying and substantial salad. A perfect dinner salad to serve on a summer day.

What is Pollo Asado?

Here in the United States pollo asado is most commonly in reference to a chicken dish from Mexico. Mexican pollo asado is chicken that is marinated in lime, chili peppers, spices, and aromatic and then grilled. It can be served in tacos or paired with rice and beans.

However “pollo asado” translates as “roast chicken” or “grilled chicken” and is a term used throughout Latin America and the Spanish Caribbean.  The seasonings and marinades vary from country to country.  

Ingredients for Pollo Asado and Charred Vegetable Massaged Kale Salad

Pollo Asado

• • 6 boneless skinless chicken thighs
  • dry guajillo pepper
  • red onion
  • lime
  • olive oil
  • cumin
  • chipotle crushed red pepper
  • garlic cloves
  • kosher salt

Massaged Kale Salad

• • olive oil
  • lime
  • chili powder
  • kosher salt
  • kale
  • chard
  • corn ears
  • red bell peppers
  • red onion
  • Hass avocado
  • grape tomatoes
  • cotija cheese
  • cilantro

I don’t want to boast and claim that this is the best pollo asado recipe. But since this is my blog and I have little to no shame I am going to say this is the best pollo asado recipe. At least it is on this blog. Considering it’s my only pollo asado recipe. I am sorry I’m weird. 

How to Make Pollo Asado

1. Trim the excess fat from chicken thighs. Place thighs in a resealable plastic bag set aside.
2. Place guajillo peppers in the microwave for 10 seconds. In a blender combine pepper, onion, and remaining chicken ingredients. Blend until smooth.
3. Pour the marinade over the chicken. Seal the bag and toss until evenly coated with the marinade. Open the bag and reseal being careful not to let leave in any air. Refrigerate for at least 1 hour or overnight.
4. Heat the grill to high heat, close grill and preheat for 10 minutes. Scrub and oil the grilling grate.
5. Remove chicken from marinade and shake off excess. Place the chicken directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Gill for 5 minutes each side or until the center registers 165°F on an instant-read thermometer, 10 – 12 minutes total.

How to Massage Kale for Salad

Kale is tough which is why it great for cooking. It holds together in long braises, soups, and stews. It’s also great in salads but first, it needs to be manhandled a little. Massaging kale is best when serving big leafy pieces of kale in a salad. If you are cooking the kale or serving it in a salad chopped or thinly sliced it is not necessary to massage. 

• Remove the leaves from the stems. The stems are very fibrous and tough to chew. It’s best to remove the stems to avoid and jaw fatigue or TMJ. 
• Transfer the torn leaves to a large bowl. Then sprinkle the kale with salt and drizzle with an acid like lemon juice or vinegar. The salt and acid will aid to tenderize the kale. 
• Using your hands gently massage the kale by rubbing the kale between your hands and fingers. You want to massage the kale until it is tender but still crisp. Taste the kale as you massage it to make sure you don’t over massage it.

This is a great salad to serve for dinner party or backyard barbecue. Make it easy by making a batch of massaged greens and marinading the pollo asado ahead of time. There is nothing like a bountiful colorful salad to impress your guest. Looking to entertain some guest and trough a killer backyard party? Check out my 9 Tips for Stress-Free Summer Parties. 

Half of throwing a great party is great food. If you are looking for a full Mexican inspired party spread try some of these amazing recipes. Nothing screams summer like fresh corn and elote (Mexican street corn) is always a hit. Some chips and roasted tomatillo salsa verde is a great snack. And if you want to provide your guests with more protein choices consider Instant Pot Texas Brisket or Slow Cooker Carnitas. 

Finally, no party is complete without some refreshing beverages and cocktails. One of my personal favorites is spicy pineapple margaritas. You can also try a self serve sangria bar where guest and create their own sangria. And for non-alcohol drinkers, tamarind juice is a wonderfully refreshing drink.

more kale love

• kale red pepper and goat cheese frittata
• kale salad with butternut squash chickpeas and tahini dressing
• toasted farro with acorn squash kale and chicken sausage

Continue to Content

Yield: 6

Pollo Asado and Charred Vegetable Massaged Kale Salad

Print

A salad loaded with delicious charred vegetables and topped with pollo asado. It's a salad full of smokey flavor and bright citrus notes.

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Ingredients

Chicken

• 6 boneless skinless chicken thighs
• 1 dry guajillo peppers, stems and seeds removed
• 1/2 medium red onion
• juice of 1 lime
• 3 tablespoons olive oil
• 1 tablespoon cumin
• 1 teaspoon chipotle crushed red pepper
• 3 cloves garlic, minced
• 1 teaspoon kosher salt

Salad

• 1 tablespoon olive oil
• juice of 1 lime
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 bunch kale, stems removed and leaves torn
• 1 bunch chard, stems removed and leaves torn
• 2 ears corn, husks removed
• 2 red bell peppers
• 1/2 small red onion
• 1 small Hass avocado, halved and sliced
• 1 cup grape tomatoes, halved
• 1/4 cup crumbled cotija cheese
• 1/4 cup cilantro

Instructions

1. Trim the excess fat from chicken thighs. Place thighs in a resealable plastic bag set aside.
2. Place guajillo peppers in the microwave for 10 seconds. In a blender combine pepper, onion, and remaining chicken ingredients. Blend until smooth.
3. Pour the marinade over the chicken. Seal the bag and toss until evenly coated with the marinade. Open the bag and reseal being careful not to let leave in any air. Refrigerate for at least 1 hour or overnight.
4. In a small air-tight container combine olive oil, lime juice, chili powder, and salt. Shake until emulsified. Place kale and chard in a large bowl and drizzle with dressing. Using your hands massage the greens until it becomes soft and wilted, about 2 to 3 minutes, set aside.
5. If you have a gas stove char the corn, red peppers, and onion over the open fire. If not place corn, red peppers, and onion on a sheet pan and char under the broiler, turning as needed. Let the vegetables cool. Thinly slice the red peppers and onion. Cut the corn kernels away from the cob.
6. Add sliced peppers, onions, corn kernels, and remaining ingredients to the kale. Toss until well combined and set aside.
7. Heat the grill to high heat, close grill and preheat for 10 minutes. Scrub and oil the grilling grate.
8. Remove chicken from marinade and shake off excess. Place the chicken directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Gill for 5 minutes each side or until the center registers 165°F on an instant-read thermometer, 10 - 12 minutes total.
9. Serve chicken with salad.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 142mgSodium: 1137mgCarbohydrates: 20gFiber: 5gSugar: 6gProtein: 32g

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