Chicken Kale Crunch
A bright, crunchy kale salad with a variety of flavours and textures is tossed in a creamy, lemony avocado dressing and topped with crisp tortilla strips.
Ingredients
Prepare the Dressing
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Guacamole, prepared 500 ml
Prepare the Crispy Tortillas
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Corn tortillas, cut in thin strips 20 each
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Salt and pepper to taste
Prepare the Salad
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Kale, fresh, washed/trimmed/picked 1.4 kg
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Chicken, cooked, diced 1.8 kg
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Corn kernels 525 g
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Red onion, julienne 652 ml
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Carrots, julienned 625 ml
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Bell pepper, red, chopped 625 ml
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Radishes, julienned 375 ml
Preparation
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Prepare the Dressing
- Combine Guacamole, Hellmann's Lemon Za’ atar vinaigrette and Hellmann's Real Mayonnaise. Transfer to a large squeeze bottle and refrigerate until needed.
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Prepare the Crispy Tortillas
- Place julienned tortillas on a large sheet tray and cook at 180 C (350F) for 12-15 min or until crisp.
- Season with salt and pepper. Reserve until needed.
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Prepare the Salad
- For each portion of salad, combine approx.85 g fresh kale, 180 g of cooked chicken (grilled or fried), 50 g corn,60 mlcarrots,60 mlred onions, 60 ml red peppers and60 ml of dressing.
- Finish Salad with13 g of crispy tortilla strips on top and 8-10 slices of radish.
Note: For pick up and delivery, serve the dressing on the side (souffle cups w/ lids). This item holds/travels very well.