When you eat this Chopped Mexican Kale Salad, you definitely don't feel like you're just eating a kale salad! It's FILLED with fresh Mexican flavor, colors, and textures, is super-satisfying, and perfect for a light summer meal.
Course: Main Course
Diet: Diabetic, Gluten Free
Keyword: best kale salad recipe, chopped kale salad, healthy Mexican salad, Mexican kale salad
Author: Whitney Reist | Sweet Cayenne
4cupskale, washed, ribs removed, and chopped into 1’’ pieces
1cupbrussels sprouts, washed, trimmed, and shredded
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!