Creamy Kale and Corn Chicken Salad with Tortilla Strips

My Symptom check-in

POTS: I had dizziness every time I stood up today and my heart rate spiked fast - I wanted a salty, filling bowl today, and the tortilla strips plus seasoned chicken helped.

Vestibular migraine: I had no vestibular migraine symptoms today - no vertigo, no nausea, and no light sensitivity.

Lupus: I had body aches and a low fever today, and I felt wiped out - I wanted a high-protein, anti-inflammatory-leaning meal today that was still easy to eat and fully cooked.

Disorder safety check

Condition	Works?	Why
POTS	Yes	Salt and carbs plus protein help stabilize me; easy to increase sodium
Vestibular migraine	Conditionally	Onions and some seasonings can trigger some people; keep it mild if sensitive
Lupus	Mostly	Protein-forward and filling, but creamy dressing and tortilla strips are more “comfort” than strictly anti-inflammatory

Ingredients (1 big bowl)

• 2 cups chopped kale

• 1/2 cup corn (fresh, frozen thawed, or canned drained)

• 2 to 3 tbsp red onion, diced

• 3/4 to 1 cup cooked chicken, chopped (seasoned)

• 2 to 3 tbsp tortilla strips or crushed chips

Creamy dressing

• 2 tbsp Greek yogurt (or mayo)

• 1 tbsp olive oil

• Salt and pepper

• Optional: garlic powder, cumin (skip if sensitive)

Steps

1. Massage kale with a pinch of salt and a drizzle of olive oil for 30 seconds to soften it.

2. Stir in corn and red onion.

3. Mix dressing ingredients and toss with the salad until coated.

4. Top with warm or cold chicken and tortilla strips.