Chicken Kale Crunch
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.
Ingredients per serving
Prepare the Dressing
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Guacamole, prepared 2.0 cups
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Hellmann's® Real Mayonnaise 84 x 1 gal 2.0 cups
Prepare the Crispy Tortillas
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Corn tortillas, julienne cut 20.0 each
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Salt and Pepper, to taste
Prepare the Salad
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Kale, fresh, washed/trimmed/picked 3.0 lbs
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Chicken, cooked, diced 4.0 lbs
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Corn kernels 3.0 cups
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Carrots, julienned 2.5 cups
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Red onion, julienned 2.5 cups
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Bell pepper, red 2.5 cups
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Radish, thinly sliced 1.5 cups
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 350 F 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. 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.
