Southwestern-Style Chicken and Ranch Salad
with Charred Veggies
Spicy green 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
113 g
Spring Mix
1 tbsp
Southwest Spice Blend
113 g
Corn Kernels
1 unit
Hot Pepper
4 tbsp
Ranch Dressing
(Contains: Egg, Milk)
1 unit
Tomato
ÂĽ 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
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping spicy peppers!)Cut tomato into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then corn and hot pepper. 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. Cut chicken thighs into 1-inch strips.Toss chicken with 1 tbsp (2 tbsp) oil 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.
