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Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch

  • 25 m
  • 25 m
Breana Killeen
“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.”


    • 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


  • 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.
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