Duplicate: BBQ Ranch Chicken Salad

with housemade tortilla strips and creamy ranch dressing

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Soy

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
  • Nutrition (per serving)

  • Calories
    753
  • Carbohydrates
    140g
  • Fat
    30g
  • Protein
    75g
  • Sodium
    1208mg
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Cook the Chicken
    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.

  • Step 3 - Mix the Salad
    3

    Mix the Salad

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

  • Step 3 - Make the Tortilla Strips
    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.

  • Step 4 - Pull the Chicken
    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.

  • Step 6 - Plate the Dish
    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.