Meal Kit
Chicken Fajita Caesar Salad
with jalapeño and cotija cheese
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Onion
- 1 Red Bell Pepper
- 1 Jalapeno Pepper
- 1½ oz. Mayonnaise
- 1½ oz. Crumbled Cotija Cheese
- 1 fl. oz. Red Wine Vinegar
- ½ oz. Pepitas
- 1 Tbsp. Smoky Chile and Cumin Rub
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)
-
Calories600
-
Carbohydrates19g
-
Net Carbs14g
-
Fat36g
-
Protein47g
-
Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips. Stem, seed, and slice red bell pepper into 1/4" strips. Hold romaine heart at root end and chop coarsely. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Pat chicken breasts dry. On a separate cutting board, cut chicken into 1" dice. Season chicken with seasoning rub.
-
2 Toast the Pepitas
Place a medium non-stick pan over medium heat. Add pepitas to hot pan. Stir occasionally until toasted, 2-3 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
-
3 Cook the Chicken
Return pan used to toast pepitas to medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes. Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.
-
4 Cook the Vegetables
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil, onion, and red bell pepper to hot pan. Cook undisturbed, 2-3 minutes. Then stir occasionally until lightly charred, 2-3 minutes. Season with a pinch of salt and pepper. Return chicken and any accumulated juices to pan. Stir occasionally until chicken is warmed through, 1 minute. Remove from burner.
-
5 Make the Salad
Combine mayonnaise, cheese (reserve 1 Tbsp. for garnish), red wine vinegar, 1 Tbsp. water, and a pinch of salt and pepper in a large mixing bowl. Add romaine and toss to dress thoroughly. Alternatively, serve dressing on side to control amount.
-
6 Finish the Dish
Plate as pictured on front of card and garnish with jalapeño rounds (to taste), pepitas, and reserved cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
