All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
We don't often bring you anything as direct and simple as a dinner salad. (Other than our amazing entrée salads, scroll down!) But here, direct and simple are code words for amazing, as we combine BBQ chicken and tangy ranch with caramelized onions, fried tortillas, cheese, and a dash of garlic salt. Direct and simple, delightful and sublime… all in one salad.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken
If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve and peel onion. Slice halves into thin strips.
Core tomato and cut into ½" dice.
Pat chicken dry, and season with a pinch of pepper.
Cook the Onion
Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes.
Place a medium non-stick pan over medium heat and add ½ 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, cook chicken.
Cook the Chicken
Place a large non-stick pan over medium heat and add ½ 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.
Transfer chicken to a plate. Wipe pan clean and reserve.
Make the Salad
To a large mixing bowl, add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing. Toss or gently stir until combined.
Finish the Dish
Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
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