Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch
Ingredients
- 1 ripe avocado
- ⅓ cup ranch dressing
- 2 Tbsp chopped pickled jalapeños
- 1 Tbsp white-wine vinegar
- ¼ tsp 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
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
429
|
429
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 30 | 30 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 407 | 407 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
