Baja Chicken Kale Salad With Avocado Lime Dressing

Published: January 13, 2019 | By: Kristina Stosek

Prep Time 20 Minutes

Difficulty Easy

Cook Time 15 Minutes

Serves 4

Baja Chicken Kale Salad With Avocado Lime Dressing

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If you are searching for a hearty and healthy salad, you must try this gluten-free Baja chicken kale salad. Are you wondering what does Baja mean? The best way to describe it is Tex-Mex food. In this recipe the chicken is seasoned with chili powder, cumin and garlic then cooked in fresh lime juice, it is so good. For the greens, I used baby kale, avocado, green onions, corn and black beans. Then I finished the salad with the most flavourful light avocado lime dressing which is made without added oil. Once you mix the greens with the avocado lime dressing, just add the Baja chicken. As an added crunch I topped the salad with gluten-free corn chips. The chips are optional, and you can add as many or as little as you like. Yes, this salad tastes as good as it sounds 🙂 If you enjoy Mexican food but are trying to keep it on the healthier side, this satisfying salad is a must try recipe. The best part is, you can prep the salad a day in advance. Enjoy!

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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

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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