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

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)

  • 2 oz. Baby Spinach
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • ½ tsp. Garlic Salt
  • 1 Yellow Onion
  • 1 oz. Tortilla Strips
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    611
  • Carbohydrates
    29g
  • Fat
    36g
  • Protein
    41g
  • Sodium
    1691mg

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
  1. 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. 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.

  3. 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.

  4. 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.

  5. 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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