Spicy Kale Caesar Salad with Avocado, Tomato and Tortilla Chips

This vibrant salad puts a spicy, Mexican-inspired spin on the classic Caesar. Massaged kale is tossed in a tangy pickled jalapeño-lemon dressing, then layered with creamy avocado, juicy diced tomato and spiced seared chicken. Crumbled blue corn tortilla chips add a satisfying crunch, making this a hearty yet light dinner idea.

While the origins of the Caesar salad are debated, this version takes inspiration from the flavors of Mexico. It’s a perfect balance of creamy, tangy, spicy and crunchy-all in one bowl.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken dry with paper towels. Season with salt, pepper and half the Mexican spice blend.
2. Heat a drizzle of cooking oil in a pan over medium-high heat. Cook chicken until browned and cooked through, about 4-6 minutes per side. Let rest, then slice.
3. While chicken cooks, prepare dressing: In a small bowl, combine mayonnaise, Caesar dressing, juice from half the lemon and sugar. Finely chop half the jalapeño (remove seeds for less heat) and stir into dressing. Season with salt and pepper.
4. Remove kale leaves from tough stems and chop or tear into bite-sized pieces. Place in a large bowl. Drizzle with olive oil and a pinch of salt. Massage kale with your hands for 1-2 minutes until softened.
5. Add dressing to kale and toss to coat. Dice tomato and avocado. Add to bowl and gently toss.
6. Crumble tortilla chips over salad. Top with sliced chicken. Garnish with remaining lemon wedges and jalapeño slices if desired.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute kale with romaine lettuce or a mix of greens, but note that the texture and flavor will differ.

How can I make this salad vegetarian?

Simply omit the chicken and add extra avocado or a plant-based protein like chickpeas or tofu.

Can I prepare the dressing in advance?

Absolutely! The dressing can be made up to 2 days ahead and stored in the refrigerator.