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
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Sweet peppers 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.

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

280 g

Chicken Thighs

56 g

Spring Mix

1 tbsp

Southwest Spice Blend

113 g

Corn Kernels

160 g

Sweet Bell Pepper

4 tbsp

Ranch Dressing

(ContainsEgg, Milk)

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
Calories605 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate24 g
Sugar10 g
Dietary Fiber4 g
Protein34 g
Cholesterol139 mg
Sodium702 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
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


Heat a large 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, 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 chicken lengthwise into 1-inch strips. Set aside. 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 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.