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a healthy kale taco salad with chipotle lime chicken, roasted jalapeno vinaigrette, black beans, corn, pepper jack cheese, and a quick pico de gallo. this lightened-up take on a taco salad will be your new favorite! #playswellwithbutter #healthyrecipe #mealprep #healthyrecipe #kale #tacosalad #saladrecipe

kale taco salad with honey chipotle chicken & roasted jalapeno lime vinaigrette

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Description

a healthy kale taco salad with honey chipotle chicken, roasted jalapeno lime vinaigrette, black beans, corn, pepper jack cheese, and a quick pico de gallo. don’t forget to check out the blog post for some meal prep tips. this lightened-up take on a taco salad will be your new favorite!


Ingredients

Scale

for the kale taco salad:

  • 1 bunch of kale, stems removed & finely shredded
  • 1/2 cup canned black beans, drained & rinsed
  • 1/2 cup canned sweet corn, drained & rinsed
  • 46 radishes, thinly sliced
  • 1 avocado, diced
  • 1/2 cup shredded pepper jack cheese
  • for serving: honey chipotle chicken (below), easy pico de gallo (below), roasted jalapeno lime vinaigrette (below)

for the honey chipotle chicken:

  • 1 pound boneless, skinless chicken breasts
  • 1 lime, juiced
  • 1 chipotle pepper, chopped
  • 2 tablespoons adobo sauce (from a can of chipotle peppers)
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

for the easy pico de gallo: 

  • 1 pint cherry/grape tomatoes, quartered
  • 1/2 red onion, finely diced
  • 1 jalapeno pepper, finely diced
  • 1 lime, juiced
  • 1/4 cup cilantro, finely chopped
  • 1/2 teaspoon kosher salt

for the roasted jalapeno vinaigrette:

  • 3 jalapeno peppers, roughly chopped
  • 1 small shallot, roughly chopped
  • 1/4 cup cilantro
  • 1 lime, juiced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon agave (or honey)
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil

Instructions

Prep the honey chipotle chicken:

  • Marinate the chicken: Add the chicken to a Ziplock bag or airtight container. Top with the lime juice, chipotle pepper, adobo sauce, honey, dried oregano, kosher salt & ground black pepper. Mix to combine and coat the chicken in the marinade. Marinate in the refrigerator for 30 minutes, or ideally overnight.
  • Cook the chicken: Preheat the oven to 425 degrees F, with one oven rack positioned in the middle of the oven & the other positioned directly under the broiler. Line a baking sheet with foil and place the marinated chicken on top. Roast the chicken on the middle rack for 10-12 minutes, until cooked through. Turn on the broiler. Move the chicken under the broiler & broil until slightly charred, 2-3 minutes more. 
  • Rest the chicken for a few minutes before slicing. Set aside.

Make the roasted jalapeno lime vinaigrette:

  • Roast the jalapenos: With the broiler still running, line a second baking sheet with foil. Place the jalapeno and shallot on the baking sheet. Drizzle with a splash of olive oil, sprinkle on a pinch or two of salt, and toss to combine. Broil until lightly charred, 10-12 minutes.
  • Make the roasted jalapeno lime vinaigrette: Transfer the roasted jalapeno & shallot to a blender or food processor. Add in the cilantro, lime juice, red wine vinegar, agave, and salt, and process until combined, scraping the sides down as necessary. With the processor running, slowly stream in the olive oil until combined. Store the roasted jalapeno vinaigrette in an airtight container in the refrigerator for up to 1 week. 

Prep the easy pico de gallo:

Combine all listed ingredients in a large bowl and stir to combine. Store in an airtight container in the refrigerator for up to 5 days. 

Assemble the kale taco salad: 

To make a salad, toss all ingredients in a bowl. Serve with crunched up tortilla chips, as desired. Enjoy!