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.
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
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
Directions
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.
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