Southwestern-Spiced Chicken Thigh and Ranch Salad
with Charred Veggies
Poblanos and corn pair perfectly with tender chicken in this tantalizing meal that comes together with our fabulous Southwestern Spice Blend. It's easy, fast and packed with flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
56 g
Baby Spinach
1 tbsp
Southwest Spice Blend
113 g
Corn Kernels
160 g
Hot Pepper
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
80 g
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Cut tomato into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn and poblanos. Season with salt and pepper. Cover and cook, flipping once halfway through, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.
Meanwhile, pat chicken dry with paper towels, then cut lengthwise into 1-inch strips. Toss chicken with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season all over with Southwest Spice Blend, salt and pepper. Broil chicken in the middle of the oven until cooked through, 8-10 min.**
Add charred veggies, tomatoes and spinach to a large bowl. Drizzle half the ranch dressing over top. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with chicken. Drizzle remaining ranch dressing over top. Sprinkle with feta cheese.
