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Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch

Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch
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A vibrant and flavorful taco salad featuring seasoned chicken, fresh kale, and a creamy jalapeño-avocado ranch dressing.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups chopped kale
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled cojita cheese or feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, pitted and peeled
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 2 tablespoons water (or more, for desired consistency)

Instructions

  1. Season shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 3-5 minutes, until heated through and slightly crispy.
  3. In a large bowl, combine kale, cherry tomatoes, black beans, red onion, cojita cheese, and cilantro.
  4. To make the dressing, combine avocado, Greek yogurt, lime juice, jalapeño, minced garlic, and water in a blender or food processor. Blend until smooth and creamy. Add more water if a thinner consistency is desired.
  5. Pour dressing over the salad ingredients and toss to coat evenly.
  6. Divide the salad among serving bowls and top with the cooked chicken.
  7. Serve immediately.

Notes

  • For extra crunch, add crushed tortilla chips or strips.
  • Adjust the amount of jalapeño to your spice preference.
  • Leftover chicken can be used for quick meal prep.
  • This salad is also great with grilled shrimp or steak.

Nutrition

Find it online: https://kitchenpivot.com/chicken-kale-taco-salad-with-jalapeno-avocado-ranch/