Express
Crispy Tortilla and Chicken Salad
with fajita vegetables
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbsFiber RichOver 30g protein
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Romaine Heart
- 4 oz. Sliced Red Bell Pepper
- 4 oz. Black Beans
- 3 oz. Corn Kernels
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1½ fl. oz. Buttermilk Ranch Dressing
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1 oz. Shredded Cheddar-Jack Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Fajita Seasoning
- 1 tsp. 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.
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Nutrition (per serving)
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Calories500
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Carbohydrates32g
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Net Carbs24g
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Fat25g
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Protein39g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Colander/Strainer
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Vegetable Mixture
Drain and rinse beans in a colander/strainer.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add corn, beans, fajita seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until heated through, 3-4 minutes.Remove from burner. Let cool, 5 minutes.While vegetable mixture cooks, continue recipe. -
2 Cook the Chicken
Pat chicken dry. Season both sides with 1/4 tsp. salt, a pinch of pepper, and chile and cumin rub.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
3 Prepare the Romaine
Hold romaine heart at root end and chop coarsely.
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4 Assemble Salad and Finish Dish
In a mixing bowl, combine romaine, vegetable mixture, and dressing. Gently toss to coat.
Plate dish as pictured on front of card, topping salad with shredded cheese and tortilla strips. Slice chicken, if desired. Bon appétit!
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