Baja Chicken Kale Salad With Avocado Lime Dressing

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This Baja Chicken Kale Salad With Avocado Lime Dressing is a hearty and most flavourful salad. If you are searching for a healthy dish, you must try this Baja chicken kale salad. Flavouring the chicken with chili, cumin and garlic and then cooked in fresh lime juice is what gives this salad the Baja flavour. The greens are made up of baby kale, avocado, green onions, black beans and corn. A typical combination of Baja salads. But it is the avocado lime dressing that makes the salad. The creaminess is made without oils and has a slight garlic-lime and coconut flavour. It is so good!

Are you wondering what Baja means? The best way to describe it is Tex-Mex food. This chicken kale salad will give you the satisfaction of eating Mexican food but without the extra calories and bad fats.

To make the salad, first, the chicken is seasoned with spices then cooked in fresh lime juice. To assemble the salad, first, the greens are tossed with the creamy avocado lime dressing. Then, the beautifully flavoured chicken is added as a topping. For added crunch, I topped the salad with gluten-free corn chips. The chips are optional, so you can add as many or as little as you like. But I feel the chips make the salad extra special.

Yes, this salad tastes as good as it sounds ­čÖé If you enjoy Mexican food but are trying to keep it on the healthier side, this satisfying chicken kale salad is a must try recipe. The best part is, you can prep the salad a day in advance. The chicken and the dressing can be made in advance. For the greens, you can mix them in a bowl and keep them chilled. Just before serving, toss the greens with the avocado lime dressing and add the toppings. Enjoy!

If you love Mexican food, you will enjoy these gluten-free Mexican recipes ­čÖé

Ingredients

  • 2 Tbsp. avocado or coconut oil
  • 2 chicken breasts, sliced into about 1-inch wide strips
  • 1 tsp. GF chili powder
  • 1 tsp. GF cumin powder
  • 1 tsp. GF garlic powder
  • Juice of 1 large lime
  • Himalayan salt and GF ground black pepper to taste
  • 6 cups roughly chopped baby kale, stems removed
  • 1 1/2 cups cooked black beans (if using canned, drain and rinse thoroughly)
  • 1 1/2 cups cooked corn (I used fresh corn, but you can use frozen corn)
  • 4 green (spring) onions, sliced
  • 1 avocado, sliced
  • Crushed GF tortilla chips
  • AVOCADO LIME DRESSING
  • 1 medium avocado
  • Handful of fresh cilantro
  • 1 garlic clove, grated or minced
  • 1/4 cup coconut milk or other non-dairy milk
  • Juice of 1 large lime (about 3 Tbsp.)
  • 1 tsp. Pure maple syrup
  • 1 - 2 tsp. GF Sriracha hot sauce (optional)
  • 1/2 tsp. Himalayan salt
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    Instructions

  • Heat oil in a large pan over medium-high heat. Add the chicken and brown on all sides, about 3 minutes. Reduce heat to medium-low and stir in the chili powder, cumin, garlic powder, salt and pepper. Add juice of 1 lime and cook for about 10 more minutes until the chicken is cooked. Set aside
  • To make the dressing, blend all ingredients in a high-speed blender until smooth
  • In a large bowl combine kale, black beans, corn, green onions and avocado. Drizzle with the dressing and toss to combine. Top with chicken and tortilla chips


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