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.

Nutritional Information

Per Serving: 429 Calories, Total Fat: 23 g, Saturated Fat: 5 g, Cholesterol: 0 mg, Carbohydrates: 27 g, Fiber: 8 g, Total Sugars: 7 g, Added Sugars: 0 g, Protein: 30 g, Sodium: 407 mg, Potassium: 818 mg, Phosphorus: 361 mg, Iron: 3 mg, Folate: 134 mcg, Calcium: 153 mg, Vitamin A: 3622 IU, Vitamin C: 53 mg, Vitamin D: 6 IU, Carbohydrate Servings: 2

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