Meal Kit

BBQ Chicken and Ranch Salad

with caramelized onions

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    3 fl. oz. Buttermilk Ranch Dressing
  • 2 oz. Baby Spinach
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 oz. Tortilla Strips
  • 1 oz. Smoky BBQ Sauce
  • ½ tsp. Garlic Salt
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    530
  • Carbohydrates
    29g
  • Fat
    30g
  • Protein
    38g
  • Sodium
    1550mg

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

  • 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.

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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. 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.

  5. 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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