Mexican Street Corn Kale Salad
INGREDIENTS
  • Cooking Time: 0 minutes
  • Servings: 3
  • Preparation Time: 15 minutes
  • 4 cups shredded/chopped kale
  • 1 avocado, chopped into chunks and divided
  • 2 Tablespoons lime juice
  • 1/8 teaspoon sea salt
  • 2 grilled chicken breasts, sliced or chopped into bite-size pieces
  • 1 1/2 cups Mexican street corn salad
  • 1/3 cup crushed/chopped tortilla chips
  • cotija cheese, for topping*
  • sriracha (optional)
DIRECTIONS
  1. 1) Add kale, 1/2 avocado and lime juice and sea salt into a large bowl. Use your hands to massage the kale with the avocado, lime juice and salt until all the pieces of kale are coated
  2. 2) Add chicken, street corn salad, remaining avocado chunks and tortilla chips into a bowl. Use salad tongs or a spoon to gently toss
  3. 3) Portion into three bowls. Sprinkle on a little cojita cheese and drizzle with sriracha, if using
RECIPE BACKSTORY
Fun way to eat and spice up a regular salad