HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Spiced Chicken Thighs And Ranch Salad
Southwestern-Spiced Chicken Thighs and Ranch Salad

Southwestern-Spiced Chicken Thighs and Ranch Salad

with Charred Veggies

Custom recipe
Read more

Sweet peppers and corn pair perfectly with tender chicken for a tantalizing meal that all 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.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Chicken Thighs

56 g

Baby Spinach

1 tbsp

Southwest Spice Blend

113 g

Corn Kernels

160 g

Sweet Bell Pepper

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

80 g

Roma Tomato

¼ cup

Feta Cheese, crumbled


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories607 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate24 g
Sugar10 g
Dietary Fiber4 g
Protein34 g
Cholesterol139 mg
Sodium717 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomato into 1/2-inch pieces. Pat chicken dry with paper towels, then cut lengthwise into 1-inch strips. Set aside.


Heat a large non-non stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn and peppers. Season with salt and pepper. Cover and cook, stirring once halfway through, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.


Meanwhile, add chicken and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with Southwest Spice Blend, salt and pepper, then toss to coat. Broil in the middle of the oven until cooked through, 8-10 min.**


Add charred veggies, tomatoes and spinach to a large bowl. Drizzle ranch dressing over top. Season with salt and pepper, then toss to combine.


Divide salad between plates. Top with chicken. Sprinkle feta cheese over top.