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Kale Mexican Street Corn Salad

This Mexican street corn kale salad turns esquites into a meal-sized salad with shredded kale, grilled chicken, avocado and tortilla chips! 

Prep Time
15 mins
Total Time
15 mins
Servings: 3 servings
Calories: 460 kcal
Course: Salad
Cuisine: Mexican

Ingredients

  • 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

Instructions

    Cup of Yum
  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. Add chicken, street corn salad, remaining avocado chunks and tortilla chips into a bowl. Use salad tongs or a spoon to gently toss.
  3. Portion into three bowls. Sprinkle on a little cotija cheese and drizzle with sriracha, if using.

Notes

  • If you don't have cotija cheese you can use queso fresco, parmesan or feta.

Nutrition Information

Serving 1/3 of recipe Calories 460kcal (23%) Carbohydrates 43g (14%) Protein 32g (64%) Fat 21g (32%) Fiber 10g (40%) Sugar 6g (12%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 460

% Daily Value*

Serving 1/3 of recipe
Calories 460kcal 23%
Carbohydrates 43g 14%
Protein 32g 64%
Fat 21g 32%
Fiber 10g 40%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.