Kale Mexican Street Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with grilled chicken, corn, avocado, cotija cheese, and crispy tortilla chips in a zesty lime and sriracha dressing. Fresh and satisfying for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 4 cups shredded/chopped kale
- 1 avocado (chopped into chunks and divided)
- 2 Tablespoons lime juice
- 1/8 teaspoon sea salt
- 2 grilled chicken breasts (sliced or chopped into bite-size pieces)
- 1 1/2 cups Mexican street corn salad
- 1/3 cup crushed/chopped tortilla chips
- cotija cheese (for topping*)
- sriracha (optional)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 274mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1095mg
- Calcium
- 178mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.