Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch

This was excellent! Our 15 year old son said the was the “best meal we have ever made!”, went for seconds and asked if we could have this once a week! For the dressing, our avocado was extremely un-ripe. We had to pull ¼ of the avocado out of the blender and throw it away as it never did blend; we added a small container of frozen guacamole and ~2 T of olive oil to compensate. We used fresh jalapeño instead of the pickled jalapeño per other reviews. We added chili powder, cumin and salt to the black beans. We omitted the red onion (personal preference) and crumbled tortilla chips on top.

Took some tips from 2 previous reviewers and used fresh Jalapeno for the dressing, also combined the mango, onions, and beans in a container, added some fresh Cilantro to the mix and chilled it in the fridge for about an hour - perfect for my taste! I also used sweet potato tortilla chips. This salad is so filling and tasty. I may try it without the chicken next time.

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.

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!