Chicken Fajita Caesar Salad

with jalapeño and cotija cheese

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

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

The noble, dare we say regal, Caesar salad has had many reinventions over its long reign. This may be the best one yet, and we aren't being pompous by saying so. Jalapeño adds a slight zesty kick, and the rub… well, therein lies the rub. It perfectly seasons the pieces of chicken that cover this salad with glory. Add in cotija cheese and some onions and peppers, and you've got a salad worth crossing the Rubicon for.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Romaine Heart
  • 1 Jalapeño Pepper
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Smoky Chile and Cumin Rub
  • ½ oz. Pepitas
  • Info
    1½ oz. Mayonnaise
  • Info
    1½ oz. Crumbled Cotija Cheese
  • 1 fl. oz. Red Wine Vinegar

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
    596
  • Carbohydrates
    19g
  • Fat
    36g
  • Protein
    47g
  • Sodium
    1623mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Stem, seed, and slice red bell pepper into ¼" 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!

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