Meal Kit
BBQ Chicken Ranch Salad
with caramelized onions
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs
Chef
Jimmy Cababa
In Your Box (serves 2)
- 2 oz. Baby Spinach
- 12 oz. Diced Boneless Skinless Chicken Breasts
- ½ tsp. Garlic Salt
- 1 Yellow Onion
- 1 oz. Tortilla Strips
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1 oz. Shredded Cheddar-Jack Cheese
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3 oz. Buttermilk Ranch Dressing
- 1 Roma Tomato
- 1 oz. Smoky BBQ Sauce
- 1 Romaine Heart
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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Calories611
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Carbohydrates29g
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Fat36g
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Protein41g
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Sodium1691mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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
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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. Core tomato and cut into ½" dice. Pat chicken dry, and season with a pinch of pepper. -
2 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.
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3 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.
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4 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.
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5 Finish the Dish
Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
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