There are kettle chips and then, there are Kettle Brand Chips. I don’t even care about potato chips, and I like these. They have character and quality, not to mention serious crunch. And now I can find them in a bunch of different flavors that are all awesome and addictive.
For over thirty years, Kettle Brand Chips have been the premier kettle cooked potato chip. I love their story, it’s totally real, DIY, American, and artisanal. They used to sell out of a van in Oregon! These chips have substance, grounded in the good earth of the Willamette Valley, absolutely idyllic and picturesque countryside, where lovely things grow in small batches.
Since 1978, before GMO was a mainstream concern or media buzzword, Kettle Brand has used natural, non-GMO ingredients in all of their products. This is something that matters more and more to me. And it’s what I mean about substance. No trans fats, no MSG, no preservatives. I feel confident that these are the healthiest, gluten-free option for my family.
Summer is approaching, and all we want to do is play outside. Going inside to cook and clean up seems like such a waste of these gorgeous evenings. I want to maximize this season. So we decided to go down to the marina park and have a family picnic at magic hour. I packed us up a healthy, tasty supper that of course includes Kettle Brand Chips.
I wanted to use the Jalapeno flavor, because I love the slow heat and round, fresh flavor. So I made a fiesta chicken salad, which pairs perfectly with Jalapeno Kettle Brand Chips because it is real, clean, and comforting, with bright flavor and delicious nutrients. The dressing is a cool avocado ranch made with creamy Greek yogurt, such a great complement for the sneaky piquant heat of this crunchy potato chip.
Now, all you need is a cute picnic basket, a colorful vintage sheet or tapestry to relax on, and a thermos full of sweet/tart lemonade. Here’s how to put together our Fiesta Chicken Salad. Serve the Jalapeno Kettle Brand chips on the side or crunch them up like croutons for extra texture right in the dish!
Fiesta Chicken Salad
Serves 4 [sc:ziplist]
- 2 tablespoons vegetable oil
- 2 chicken breasts, cut into chunks
- Dash chili powder
- Dash cumin
- Kosher salt and freshly ground black pepper
- 2 cups mixed greens
- 2 ears sweet, fresh corn, cut off the cob
- 1 cup purple cabbage, shredded
- 3 scallions, thinly sliced
- 6 radishes, very thinly sliced
- 10 grape tomatoes, halved
- 1/2 red or yellow bell pepper, diced
- 1 avocado
- 1/2 cup Greek yogurt
- 1/2 cup milk
- Juice of 1 lime
- 1 tablespoon olive oil
Step 1. To cook the chicken: Heat vegetable oil in a large skillet over medium-high heat.
Step 2. Season chicken with chili, cumin, salt and pepper, and cook through.
Step 3. To make the dressing: In a blender or food processor, combine avocado, Greek yogurt, milk, lime juice, olive oil until light green and a thinnish consistency. Season to taste with salt and pepper.
Step 4. To compose the salad: Arrange veggies on a plate with chicken pieces on top. Serve dressing on the side and don’t forget the Kettle Brand Jalapeño Chips!