Southwestern-Style Chicken and Ranch Salad
with Charred Veggies- Egg
- Milk
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!
Ingredients
310 g
Chicken Breast Tenders
56 g
Spring Mix
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
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.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 spring mix 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the delicious blend of flavors, especially the charred corn and poblanos paired with the Southwestern-spiced chicken.
- Ease of prep: Many found this recipe quick and easy to prepare, perfect for busy weeknights or meal prep.
- Suggestions: Consider adding more greens, as many felt the spinach portion was too small for a filling meal for two.
- Leftovers: Some noted the salad gets soggy when stored, so it's best eaten fresh.
- Modifications: Several enjoyed adding extras like avocado, black beans, or red onion to boost flavor and substance.
