Chicken Ranch Taco Salad

with homemade tortilla bowl

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

We often give you the opportunity to make new dishes and try new techniques, but we don't often teach you how to make your own dinnerware. Relax, we aren't sending you a kiln and pottery wheel. (Can you imagine the postage on that?) But we will teach out how to a crisp a tortilla into a crunch taco bowl, one that you'll fill with a zesty salad of chicken, fresh vegetables, and chipotle ranch dressing. Leave the pottery to Demi Moore and Patrick Swayze (RIP), you've got a delicious dinner to prepare.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Queso Fresco
  • 1 Tbsp. Chile and Cumin Rub
  • 1 Romaine Heart
  • 1 Roma Tomato
  • ¼ oz. Cilantro
  • Info
    1½ oz. Chipotle Ranch Dressing
  • Info
    2 Large Flour Tortillas
  • Nutrition (per serving)

  • Calories
    797
  • Carbohydrates
    60g
  • Fat
    40g
  • Protein
    51g
  • Sodium
    1732mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Make the Taco Bowl
    1

    Make the Taco Bowl

    Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter. Place foil balls on prepared baking sheet and lay a tortilla over each. Lightly coat top sides of tortillas with cooking spray. Bake in hot oven until golden brown and crispy, 10-12 minutes. Remove from oven and let cool. While taco bowls bake, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Hold romaine heart at root end and chop coarsely. Core tomato and cut into ¼" dice. Peel husk off corn and carefully remove kernels from cob. Mince cilantro (no need to stem). Pat chicken breasts dry and, on a separate cutting board, halve lengthwise. Cut halves widthwise into ¼" strips

  • Step 3 - Cook Corn and Toss Salad
    3

    Cook Corn and Toss Salad

    Place a large non-stick pan over high heat and add 2 olive oil. Add corn to hot pan and stir occasionally until beginning to char, 2-4 minutes. Transfer corn to a mixing bowl. Add romaine, tomatoes, corn, and dressing and toss to combine. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Return pan used to cook corn to medium-high heat and add 2 tsp. olive oil. Add chicken strips and a pinch of pepper to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to another mixing bowl and toss with seasoning rub.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, placing salad in taco bowl and topping with chicken. Garnish with cheese and cilantro. Bon appétit!