Tomato and Poblano Salad with Chipotle Ranch and Crispy Tortillas

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Calorie-Conscious
  • Carb-Conscious
  • Vegetarian

In Your Box (serves 2)

  • 5 oz. Baby Spinach
  • 5 oz. Corn Kernels
  • 1 Roma Tomato
  • 3 oz. Diced Poblano
  • 3 oz. Chipotle Ranch Dressing
  • 2 oz. Shredded Cheddar-Jack Cheese
  • ½ oz. Tortilla Strips
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
    450
  • Carbohydrates
    30g
  • Net Carbs
    25g
  • Fat
    34g
  • Protein
    14g
  • Sodium
    650mg

Recipe Steps

You Will Need

  • 1 Microwave-Safe Bowl

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

  • If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using cooked beef steak strips, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using flank steak, separate steak strips into a single layer, pat dry, and season with 1/4 tsp. salt and a pinch of pepper. Place a large non-stick pan over medium-high heat with 1 tsp. olive oil. Add steak to hot pan. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Core tomato and cut into 1/2" dice. Place corn in a microwave-safe bowl and microwave until warm, 1-2 minutes. Toss spinach, tomato, poblano, corn, and cheese with dressing. Garnish with tortilla strips. Bon appétit!

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