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
- 1 ½ 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
- Step 1
Combine avocado, ranch dressing, jalapeños, vinegar and pepper in a food processor. Pulse until smooth.
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.
Serving Size: 2 cups Per Serving: 429 calories; protein 29.7g; carbohydrates 27.1g; dietary fiber 8.4g; sugars 7.3g; fat 23.2g; saturated fat 4.8g; cholesterol 71.7mg; vitamin a iu 3621.7IU; vitamin c 53mg; folate 8.4mcg; calcium 152.9mg; iron 2.7mg; magnesium 62.1mg; potassium 818mg; sodium 406.9mg. Exchanges:
1 starch, 1/2 vegetable, 3 1/2 lean protein, 3 1/2 fat