Meal Kit
BBQ Chicken and Ranch Salad
with caramelized onions
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
We don't often bring you anything as direct and simple as a dinner salad. But here, direct and simple are code words for amazing, as we combine BBQ chicken and tangy ranch with caramelized onions, tortilla strips, cheese, and a dash of garlic salt. Direct and simple, delightful and sublime… all in one salad.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Yellow Onion
- 1 Roma Tomato
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3 fl. oz. Buttermilk Ranch Dressing
- 2 oz. Baby Spinach
- 1 oz. Tortilla Strips
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1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Smoky BBQ Sauce
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MOxENZ3r
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Calories530
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Carbohydrates29g
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Net Carbs24g
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Fat30g
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Protein38g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, season with a pinch of pepper. Follow same instructions as chicken in Step 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using ground pork, season with a pinch of pepper. Follow same instructions as chicken in Step 3, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, season with a pinch of pepper. Follow same instructions as chicken in Step 3, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using shrimp, follow same instructions as chicken in Steps 1 and 3, cooking until browned and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into 1/2" dice.Halve and peel onion. Slice halves into thin strips.Pat chicken dry, and season all over with a pinch of pepper. -
2 Cook the Onion
Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 1-3 minutes.
Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil.Add onion and a pinch of salt to hot pan. Stir occasionally until onion is browned, 6-8 minutes.Remove from burner and transfer onion to a plate or bowl. Let cool, at least 5 minutes.While onion cooks, continue recipe. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes.Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner and stir in BBQ sauce until coated. -
4 Make the Salad
Add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing to a mixing bowl. Toss or gently stir until combined.
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5 Finish the Dish
Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
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