Meal Kit
Sweet Chicken 'N' Ranch Salad
with caramelized onions
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Jimmy Cababa
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Onion
- 1 Roma Tomato
- 3 fl. oz. Buttermilk Ranch Dressing
- 2 oz. Baby Spinach
- 1½ oz. BBQ Sauce
- 1 oz. Shredded Cheddar-Jack Cheese
- ½ tsp. Garlic Salt
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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Calories470
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Carbohydrates25g
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Net Carbs20g
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Fat26g
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Protein37g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Heat-Safe Mixing Bowl
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Hold romaine at root end and chop coarsely.
Core tomato and cut into 1/2" dice.Halve and peel onion. Slice halves into thin strips.Pat chicken dry and season all over with a pinch of pepper. -
2 Cook the Onions
Place onions in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until softened, 1-3 minutes.
Carefully remove from microwave.Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil.Add onions and a pinch of salt to hot pan. Stir occasionally until onions have browned, 6-8 minutes.Remove from burner and transfer onions to a heat-safe mixing bowl. Let cool, at least 5 minutes.While onions cook, continue recipe. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes.Stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner and stir in BBQ sauce until coated.While chicken cooks, continue recipe. -
4 Assemble the Salad
Add romaine, spinach, cheese, garlic salt, onions, tomatoes, and dressing to a mixing bowl. Toss until combined.
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5 Finish the Dish
Plate dish as pictured on front of card, topping salad with chicken. Bon appétit!
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