This baby kale salad features a chipotle garlic vinaigrette and easy homemade tortilla strips (baked not fried!) for a healthy side that complements any entree.
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Baby Kale Salad with Chipotle Garlic Vinaigrette and Tortilla Strips

This baby kale salad features a chipotle garlic vinaigrette and easy homemade tortilla strips (baked not fried!) for a healthy side that complements any entree.
Course Salad
Cuisine Southwestern
Prep Time 18 minutes
Cook Time 6 minutes
Total Time 24 minutes
Servings 6 (varies)
Calories 192
Author Alyssa

Ingredients

For the tortilla strips:

  • 2 8-inch flour tortillas
  • 1 tbsp olive oil
  • Salt and pepper

For the chipotle garlic vinaigrette:

  • 2 cloves of garlic, thinly sliced
  • A pinch of kosher salt
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/8 tsp ground chipotle chile pepper, more to taste

For the salad:

  • Baby kale
  • Cherry tomatoes
  • Corn
  • Onion
  • Carrots, sliced or shredded
  • Queso fresco, crumbled
  • Ground chipotle chile pepper

Instructions

For the tortilla strips:

  • Preheat oven to 425°F. Spray a large baking sheet with cooking spray.
  • Using a pizza or pastry wheel, slice tortillas into short strips.
  • Add strips to a bowl and add 1 tbsp olive oil. Season to taste with salt and pepper.
  • Arrange tortilla strips on prepared baking sheet in a single layer. Bake for 4 minutes, and then remove the sheet from the oven and flip them over. Bake for another 2 minutes, or until the tortilla strips have browned and crisp.
  • Remove from the oven and immediately transfer tortilla strips to a plate so they do not continue baking on the hot sheet. Store in an air-tight container or sealable plastic bag until ready to use.

For the chipotle garlic vinaigrette:

  • Thinly slice garlic cloves and sprinkle a pinch of kosher salt over top. Repeatedly run the side of the knife over the garlic cloves and salt, pressing them against the cutting board until the cloves are mashed.
  • Add mashed garlic to a jar or dressing shaker bottle. Pour in 1/3 cup olive oil, 1/4 cup white wine vinegar, and ground chipotle chile pepper and shake until creamy and emulsified. Refrigerate, shaking well before each use.

To serve:

  • Plate out baby kale, tomatoes, corn, onion, carrots, and crumbled queso fresco. Top with chipotle garlic vinaigrette, tortilla strips, and a shake or two of ground chipotle chile pepper.

Nutrition

Calories: 192kcal | Carbohydrates: 13.1g | Protein: 3.3g | Fat: 14.9g | Saturated Fat: 2.5g | Cholesterol: 2mg | Sodium: 172mg | Potassium: 45mg | Fiber: 1.5g | Sugar: 0.9g | Calcium: 70mg | Iron: 1.3mg