Express
Tex-Mex Chicken Caesar Salad
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 5 oz. Baby Spinach
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3 oz. Chipotle Ranch Dressing
- 1 oz. Tortilla Strips
- 0.7 oz. Diced Jalapeno Pepper
- 2 tsp. Fajita Seasoning
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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Calories550
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Carbohydrates20g
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Net Carbs15g
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Fat36g
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Protein40g
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Sodium1570mg
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
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1 prepare the pepper
red bell into 1/4" strips.
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2 cook the chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken and peppers to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Season with seasoning blend and a pinch of salt and pepper. -
3 prepare the salad
combine spinach, dressing, and chicken.
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4 finish the dish
plate as shown.
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