If you're looking for a healthy, hearty and flavor-packed meal in less than 30 minutes, you've come to the right place. This Southwestern kale salad is super quick and surprisingly satisfying for a salad. (It's also man-approved.) Just make sure you prepare enough — it's so good that you'll probably want seconds.
Chow's tangy chipotle-avocado salad dressing was a perfect match for the colorful mix of Southwestern ingredients — try grilling the avocado first if you want to get adventurous. For tips on making the perfect kale salad (or for more kale salad recipes), click here.
1 bunch of kale
1 ear of corn
2 plum tomatoes, chopped
1 large red pepper
2 cooked chicken sausages, chopped (We prefer Al Fresco's chipotle chorizo chicken sausage.)
1/2 cup of shredded skim mozzarella cheese
Rinse the kale, remove the ribs, chop and throw into a large mixing bowl.
Roast the red pepper over the stove (click here for step-by-step photos), chop and throw in the bowl with the kale.
Grill the corn (a grill pan works just fine), cut off the kernels and throw in the bowl.
If you bought the precooked chicken sausage like we did, grill or sauté it for a bit, chop it up and add to the salad.
Add the tomatoes, mozzarella and your preferred amount of dressing, and toss.