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Prepare the Dressing

Prepare the Crispy Tortillas

  • Corn tortillas, cut in thin strips 20 each
  • Salt and pepper to taste

Prepare the Salad

  • Kale, fresh, washed/trimmed/picked 1.4 kg
  • Chicken, cooked, diced 1.8 kg
  • Corn kernels 525 g
  • Red onion, julienne 652 ml
  • Carrots, julienned 625 ml
  • Bell pepper, red, chopped 625 ml
  • Radishes, julienned 375 ml
  1. 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.
  2. 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.
  3. 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.