Chicken & Kale Taco Salad with Jalapeno Avocado Ranch
This healthy, super-fast salad recipe swaps out romaine for kale, giving you more than 10 times the vitamin C. Easy flavor hacks like store-bought ranch and pickled jalapeños help make a creamy, tangy and spicy dressing you'll want to drizzle on everything from salad to sliced veggies and shredded poached chicken.
Ingredients
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1 ripe avocado
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⅓ cup ranch dressing
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2 tablespoons chopped pickled jalapeños
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1 tablespoon white-wine vinegar
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¼ teaspoon ground pepper
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8 cups shredded kale
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2 cups shredded cooked chicken breast
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1 ½ cups tortilla chips
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1 cup canned black beans, rinsed
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½ cup chopped mango
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¼ cup shredded Cheddar cheese
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¼ cup diced red onion
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Lime wedges & crushed red pepper for serving
Description
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Combine avocado, ranch dressing, jalapeños, vinegar and pepper in a food processor. Pulse until smooth.
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Toss kale, chicken, tortilla chips, beans, mango, cheese and onion with the avocado mixture in a large bowl. Serve with lime wedges and crushed red pepper, if desired.
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