with caramelized onions, corn, and cheddar-jack cheese
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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
Prepare The Ingredients
Hold romaine heart at root end and chop coarsely.
Halve and peel onion. Slice halves into thin strips.
Cook The Onions
" Place a large non-stick pan over medium-low heat.
Add 2 tsp. olive oil, sliced onion, and a pinch of salt to hot pan.
Stir occasionally until onion is lightly caramelized, 15-20 minutes."
After 10 minutes, add corn to pan and cook until lightly charred, 5 minutes. Transfer mixture to a bowl to cool.
Reserve pan; no need to wipe clean.
Cook The Chicken
Pat chicken pieces dry and season with a pinch of salt and pepper.
In the same pan over medium heat, add 1 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 heat and stir in bbq sauce.
Make The Salad
Add romaine, cheese, garlic salt, corn, and ranch dressing to a mixing bowl until completely combined.
Finish The Dish
Plate dish as pictured on front of card, topping salad with tortilla strips. Bon appétit!
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