Entrée Salad

Chipotle Ranch Tex-Mex Salad

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
Vegetarian
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

Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.

In Your Box (serves 2)

  • 2 Romaine Heart
  • Info
    3 oz. Chipotle Ranch Dressing
  • 5 oz. Corn Kernels
  • ½ oz. Pepitas
  • Info
    0.48 oz. Asiago Cheese Crisps
  • 1 Roma Tomato

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
    382
  • Carbohydrates
    26g
  • Fat
    29g
  • Protein
    10g
  • Sodium
    541mg

Recipe Steps

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

Customize It Instructions

  • If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using cooked beef strips, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using shrimp, pat dry and season all over with a pinch of salt and pepper. Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Serve on salad.

  • If using flank steak, separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper. Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips and stir occasionally until no pink remains, 4-6 minutes. Serve on salad.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Chop or tear romaine into bite-sized pieces. Core tomato and cut into ½" dice. Coarsely crush cheese crisps. Put corn in a microwave-safe bowl and microwave until warm, 1-2 minutes. Toss romaine, tomatoes, and corn with dressing. Garnish with pepitas and cheese crisps. Bon appétit!

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