Chicken and Kale Taco Salad with Avocado Ranch
Chicken and Kale Taco Salad with Avocado Ranch is a vibrant, flavor-packed dish that bursts with freshness. Featuring tender chicken, crisp kale, and a creamy avocado ranch dressing, this salad is perfect for any occasion—from casual lunches to impressive dinner gatherings. With its delightful combination of textures and colors, it’s not only a feast for the palate but also for the eyes. Enjoy this healthy meal while gathering your friends around the table!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Skillet Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cups fresh kale, chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup plain Greek yogurt
- 1/4 cup buttermilk
- 2 tsp taco seasoning (homemade or store-bought)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp dill weed
Instructions
- Prepare the ingredients: Rinse kale and chop into bite-sized pieces. Set aside.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with taco seasoning and cook until internal temperature reaches 165°F (7-8 minutes per side). Let cool before slicing.
- Make the dressing: In a bowl, whisk together Greek yogurt, buttermilk, lime juice, garlic powder, dill weed, salt, and pepper until smooth.
- Assemble the salad: In a large bowl, combine kale, cherry tomatoes, red onion, avocado, cilantro, and sliced chicken. Drizzle with avocado ranch dressing and toss gently.
- Serve immediately for maximum freshness.
Nutrition
- Serving Size: 1 salad (about 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 90mg
Keywords: For added protein or vegetarian options, substitute chicken with grilled tofu or chickpeas. Feel free to include black beans or corn for extra texture and flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat chicken gently.