Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch

Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch

2 Reviews
From: EatingWell Magazine, July/August 2018

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 4 servings

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Original recipe yields 4 servings
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  • 1 ripe avocado
  • ⅓ cup ranch dressing
  • 2 tablespoons chopped pickled jalapeños
  • 1 tablespoon white-wine vinegar
  • ¼ teaspoon ground pepper
  • 8 cups shredded kale
  • 2 cups shredded cooked chicken breast
  • 1½ cups tortilla chips
  • 1 cup canned black beans, rinsed
  • ½ cup chopped mango
  • ¼ cup shredded Cheddar cheese
  • ¼ cup diced red onion
  • Lime wedges & crushed red pepper for serving

Preparation

  • Prep

  • Ready In

  1. Combine avocado, ranch dressing, jalapeños, vinegar and pepper in a food processor. Pulse until smooth.
  2. 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 429 calories; 23 g fat(5 g sat); 8 g fiber; 27 g carbohydrates; 30 g protein; 8 mcg folate; 72 mg cholesterol; 7 g sugars; 0 g added sugars; 3,622 IU vitamin A; 53 mg vitamin C; 153 mg calcium; 3 mg iron; 407 mg sodium; 818 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value), Vitamin A (72% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ vegetable, 3½ lean protein, 3½ fat

Reviews 2

August 20, 2018
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By: BEANERVAN
I loved it! Filling and so nutritious. I live by myself so I make this ahead of time for the week. I combine the beans, onion, and mango in one container to make it easier to store in the fridge. The chicken gets its own container.
July 13, 2018
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By: Robin Dharampal Bruce
I lightly steamed the kale for a minute or two for easy chewing/digestion and the texture came out perfect for this recipe. I also used a regular, de-seeded jalapeño as opposed to pickled for the dressing and that came out delicious as well. I crumbled tortilla chips on top. This was an easy way to introduce a new, delicious recipe into our rotation!
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