Spicy Chicken Kale Salad

Ingredients:
3 cups - kale, chopped
1/2 lb - chicken breast
1/2 15 oz can - pinto beans
1/2 pint - grape tomatoes
1 - avocado
1 Tbsp - Pastamore Fresh Jalapeno Oil
1/4 tsp - red pepper flakes
1/4 tsp - oregano
1/4 tsp - cumin
As needed - cooking spray/vegetable oil
To taste - salt and black pepper

Directions:
1. Chop chicken into 1/2" cubes. Rinse tomatoes and drain pinto beans.

2. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add enough vegetable oil to keep the chicken from sticking. Add the chopped chicken and cook for 3-4 minutes. Add the tomatoes and spices and cook until chicken is cooked through.

3. Reduce heat to medium-low and add chopped kale, Pastamore Fresh Jalapeno Oil, and pinto beans. Cook until kale becomes tender, stirring often. Season to taste with salt and black pepper. Remove from heat.

4. Chop avocado into 1/2" cubes. Lightly fold into the kale salad.

5. Serve immediately and enjoy!