Meal Kit

Duplicate: BBQ Ranch Chicken Salad

with housemade tortilla strips and creamy ranch dressing

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Soy

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

Forget everything you think you know about salads. Sure, this bad boy is gluten-free and boasts plenty of fresh, nourishing veggies. But it doesn't skimp on big flavors and crunchy textures, which make this a truly hunger-busting meal. Tender roasted chicken crowns glorious greens and is garnished with crispy tortilla strips and a generous drizzle of tangy BBQ sauce and creamy ranch dressing.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 4 oz. Grape Tomatoes
  • 1 Green Bell Pepper
  • 3 Cilantro Sprigs
  • 1 Red Onion
  • 15½ oz. Canned Black Beans
  • 4 oz. Corn Kernels
  • 2 Boneless Skinless Chicken Breasts
  • 2 6" Corn Tortillas
  • 3 oz. BBQ Sauce
  • Info
    3 oz. Gluten-Free Ranch Dressing

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls

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. 1

    Prepare the Ingredients

    Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Stem, seed, and cut green pepper into ½" dice. Stem cilantro and roughly chop leaves. Peel and halve red onion. Slice red onion into thin strips (julienne). Rinse and drain black beans and corn kernels. Rinse chicken and pat dry.

  2. 2

    Cook the Chicken

    Place chicken on a baking sheet and drizzle with 1 tsp. olive oil. Season with a pinch of salt and pepper. Bake until chicken has reached an internal temperature of 165 degrees, 12-15 minutes. Remove from baking sheet and set aside. While chicken cooks, make salad.

  3. 3

    Mix the Salad

    Combine lettuce, corn, tomatoes, green pepper, black beans, and red onion in a large mixing bowl.

  4. 4

    Make the Tortilla Strips

    Slice tortillas into thin strips and toss with 1 tsp. olive oil on second baking sheet. Bake for 5-7 minutes, or until crispy and lightly browned. Remove from oven, season with a pinch of salt, and set aside. Watch closely, as the tortillas can burn easily. Transfer to a plate when light brown so they don't overcook.

  5. 5

    Pull the Chicken

    When chicken is cool enough to handle, use two forks to shred into long pieces in a medium mixing bowl. If you prefer a quicker preparation, just cut chicken into ½" dice.

  6. 6

    Plate the Dish

    Compose a pile of salad in the middle of the plate. Top salad with shredded chicken, a drizzle of BBQ sauce, and ranch dressing. Arrange tortilla chips on top of salad and garnish with cilantro.

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