Meal Kit
BBQ Chicken Ranch Salad
with caramelized onions
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
We don't often bring you anything as direct and simple as a dinner salad. (Other than our amazing entrée salads, scroll down!) But here, direct and simple are code words for amazing, as we combine BBQ chicken and tangy ranch with caramelized onions, fried tortillas, cheese, and a dash of garlic salt. Direct and simple, delightful and sublime… all in one salad.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Onion
- 1 Roma Tomato
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3 oz. Buttermilk Ranch Dressing
- 2 oz. Baby Spinach
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1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Tortilla Strips
- 1 oz. Smoky BBQ Sauce
- 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) VProerqR
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Calories610
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Carbohydrates29g
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Net Carbs24g
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Fat38g
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Protein42g
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Sodium1700mg
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
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 whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve and peel onion. Slice halves into thin strips.Core tomato and cut into 1/2" dice.Pat chicken dry, and season with a pinch of pepper. -
2 Cook the Onion
Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes.
Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add onion and a pinch of salt to hot pan. Stir occasionally until onion is browned, 6-8 minutes.Remove from burner and transfer onion to a plate or bowl. Let cool, at least 5 minutes.While onion cooks, cook chicken. -
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.
Then 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.Transfer chicken to a plate. Wipe pan clean and reserve. -
4 Make the Salad
To a large mixing bowl, add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing. Toss or gently stir until combined.
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5 Finish the Dish
Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
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