with creamy avocado dressing, blue cheese, and smoked almonds
Prep & Cook Time:25-35 min.
Cook Within:3 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
A note about serious food allergies
A simple salad is rarely thus; the best salads are a menagerie of flavors and textures. Here, a creamy avocado dressing covers shredded chicken and crisp romaine. Sweet caramelized onions, crunchy smoked almonds, and pungent, soft blue cheese add perfection to every salad bite. You'll compare and contrast all the deliciousness until your plate is empty.
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
Before You Cook
Prepared the Ingredients
Halve and peel onion. Slice halves into thin strips. Hold romaine head at root end and chop coarsely. Core tomato and cut into ½" dice. Coarsely chop smoked almonds. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes. Transfer chicken to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Transfer chicken to a medium mixing bowl and cover with plastic wrap. Cool at least 5 minutes. While chicken roasts, caramelize onions.
Caramelize the Onions
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add onions to hot pan and cook, stirring occasionally, until browned, 10-12 minutes. If pan becomes too dry, add water 1 Tbsp. at a time. Remove from burner and set aside.
Shred the Chicken
Once chicken has cooled, shred into bite-sized pieces. Season with a pinch of salt and pepper.
Make the Dressing
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut avocado flesh into ½" dice. Place ¼ the avocado (reserve remaining for salad) into a large mixing bowl and mash until smooth. Mix in rice vinegar, 2 Tbsp. water, and a pinch of salt and pepper.
Plate the Dish
Place romaine, chicken, caramelized onions, tomatoes, almonds, blue cheese, and remaining avocado in bowl with dressing and toss. Place a serving of salad on a plate or in a bowl.
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