with homemade tortilla strips and caramelized onions
Prep & Cook Time:25-35 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
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
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.
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.
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.
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.
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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