Ingredients per serving


Prepare the Dressing

Prepare the Crispy Tortillas

  • Corn tortillas, julienne cut 20.0 each
  • Salt and Pepper, to taste

Prepare the Salad

  • Kale, fresh, washed/trimmed/picked 3.0 lbs
  • Chicken, cooked, diced 4.0 lbs
  • Corn kernels 3.0 cups
  • Carrots, julienned 2.5 cups
  • Red onion, julienned 2.5 cups
  • Bell pepper, red 2.5 cups
  • Radish, thinly sliced 1.5 cups

A bright, crunchy kale salad with a variety of flavors and textures is tossed in a creamy, lemony avocado dressing and topped with crisp tortilla strips.



  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 350 F 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. 3 oz. fresh kale, ½ cup of cooked chicken,1/4 cup corn, ¼ cup carrots, ¼ cup red onions, ¼ cup red peppers and ¼ cup of dressing.
    • Finish the salad with ½ cup of crispy tortilla strips on top and 8-10 slices of radish.
    For pick up and delivery, serve the dressing on the side (souffle cups w/ lids). This item holds/travels very well.