An overhead shot of a white bowl filled with chopped Mexican kale salad with bowls of the ingredients on the side.
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5 from 1 vote

Chopped Mexican Kale Salad

Gluten Free | Low Carb 
Prep Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: best kale salad recipe, chopped kale salad, healthy Mexican salad, Mexican kale salad
Servings: 2 people
Author: Whitney Reist | Sweet Cayenne


  • 4 cups kale, washed, ribs removed, and chopped into 1’’ pieces
  • 1 cup brussels sprouts, washed, trimmed, and shredded
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon Trader Joe’s Chili Lime Seasoning
  • ½ cup sweet corn kernels (I used canned)
  • 6 ounces cooked chicken breast, cut into ½’’ cubes
  • ¾ cup cherry or grape tomatoes, halved
  • 2 ounces Pepper Jack cheese, cubed into ¼’’ cubes
  • ½ cup corn tortilla chips, crushed
  • Avocado Ranch Dressing


  • In a large bowl, add the kale and brussels sprouts. Sprinkle the lime juice, olive oil, and seasoning on top. Use clean hands to gently massage the juices and spices into the kale and sprouts for about 2-3 minutes. The mixture should reduce in volume by about ⅓. Set aside.
  • Place a cast iron skillet on medium heat. Add a bit of oil to the bottom, followed by the corn. Cook the corn just to enough to char it a bit, about 4 minutes, stirring often. Remove from heat and cool slightly.
  • Top the kale and brussels sprouts mixture with the corn, chicken, tomatoes, cheese, and crushed tortilla chips. Drizzle about ¼-⅓ cup of Avocado Ranch along the sides of the bowl. Toss gently to combine, adding more dressing as needed until the ingredients are lightly and evenly coated. Serve immediately and enjoy!