Meal Kit
BBQ Chicken Ranch Salad
with homemade tortilla strips and caramelized onions
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Eggs
Chef
Jimmy Cababa
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.
In Your Box (serves 2)
- ½ tsp. Garlic Salt
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Romaine Heart
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1½ fl. oz. Buttermilk Ranch Dressing
- 1 oz. Smoky BBQ Sauce
- 1 Roma Tomato
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2 oz. Shredded Cheddar-Jack Cheese
- 1 Yellow Onion
- 2 oz. Baby Spinach
- 2 Small Corn Tortillas
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)
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Calories624
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Carbohydrates34g
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Fat33g
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Protein47g
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Sodium1706mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 5, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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 Steps 3 and 5, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve and peel onion. Slice halves into thin strips. Cut tortillas in half and then into ½" strips. Core tomato and cut into ½" dice. Pat chicken dry and season with a pinch of salt and pepper. -
2 Cook the Onions
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 1 tsp. olive oil. Add onions and a pinch of salt to hot pan. Stir occasionally until onions are caramelized, 6-8 minutes. Remove from burner and transfer onions to a mixing bowl to cool. Set aside. While onions cook, cook chicken.
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3 Cook the Chicken
Place a large non-stick pan over medium heat and 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 burner and stir in BBQ sauce. Transfer chicken to a plate. Wipe pan clean and reserve.
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4 Fry the Tortillas
Line a plate with a paper towel. Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Working in batches, add tortilla strips to hot pan and fry until golden brown, 1-2 minutes per side. Remove fried tortillas to towel-lined plate.
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5 Toss Salad and Finish Dish
Add romaine, spinach, cheese, garlic salt, caramelized onions, and tomatoes to another mixing bowl and toss with dressing until combined. Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
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