Meal Kit

BBQ Chicken Ranch Salad

with caramelized onions, corn, and cheddar-jack cheese

Prep & Cook Time: 60+ 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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Yellow Onion
  • ½ tsp. Garlic Salt
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Romaine Heart
  • Info
    1½ fl. oz. Buttermilk Ranch Dressing
  • 1 oz. Smoky BBQ Sauce
  • 3 oz. Corn Kernels
  • ½ oz. Tortilla Strips
  • Info
    1 oz. Shredded Cheddar-Jack Cheese

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
    565
  • Carbohydrates
    35g
  • Fat
    30g
  • Protein
    43g
  • Sodium
    1600mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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
  1. 1

    Prepare The Ingredients

    Hold romaine heart at root end and chop coarsely.
    Halve and peel onion. Slice halves into thin strips.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Make The Salad

    Add romaine, cheese, garlic salt, corn, and ranch dressing to a mixing bowl until completely combined.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping salad with tortilla strips. Bon appétit!

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