Recipe
Salad
Southwest Chicken Taco Salad with Baby Kale
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) bag Hy-Vee Greener Supreme Blend salad | ||
| 2 oz. Hy-Vee HealthMarket organic baby kale | ||
| ½ c. Hy-Vee shredded sharp cheddar cheese | ||
| 2 Roma tomatoes, chopped | ||
| ⅔ c. chopped jicama | ||
| 1 (15 oz) can Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 2 c. shredded rotisserie chicken breast | ||
| ½ c. salsa ranch dressing, such as Bolthouse Farms salsa ranch yogurt dressing | ||
| Crushed taco or tortilla chips, optional |
Directions
- Combine salad and kale, cheese, tomatoes, jicama, black beans, chicken and dressing in a large bowl. Toss gently to combine.
- Serve immediately or refrigerate until ready to serve. Garnish with crushed taco or tortilla chips, if desired.
- Nutrient-boosting tip: Hy-Vee organic baby kale is tender with a pleasant taste and gives any salad a nutritious boost with extra vitamins, minerals, fiber and antioxidants.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 530mg
- Total Carbohydrates: 37g
- Protein: 31g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 50%
0%
Iron 20%
0%
Calcium 25%