Mexican kale salad

Tear the kale into bite-size pieces, no larger than a half-dollar, and place in a large bowl. Add the avocado and massage it into the torn kale, making sure that the avocado has visibly made contact with all of the kale pieces. Let sit for 5 minutes to soften the kale. While the kale is softening, make the dressing: In a small bowl, combine the lime juice.
While the kale is softening, make the dressing: In a small bowl, combine the lime juice and olive oil; whisk in the shallot, chipotle powder, and black pepper until emulsified. Set aside.
Peel off the skin from the chicken, remove the legs and wings, and run a knife down the breastbone to remove the breast. Using two forks, shred the meat, pulling apart any chunks, or use a food processor: Place the meat into the food processor and run on medium speed for 30 seconds, or until thoroughly shredded.
Toss the kale with the lime dressing. Add the shredded chicken, beans, tomatoes, and scallions; toss again. Add the cheese and toss lightly to finish.

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