Chicken & Kale Taco Salad With Jalapeño-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.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 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

Directions

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.

© Dotdash Meredith. All rights reserved. Used with permission.