Southwestern-Style Organic Chicken and Ranch Salad

Name: Southwestern-Style Organic Chicken and Ranch Salad with Charred Veggies
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Organic Chicken Breast; 56 g Spring Mix; 6 g Southwest Spice Blend; 113 g Corn Kernels; 1 unit(s) Hot Pepper; 4 tbsp Ranch Dressing; ¼ cup Feta Cheese, crumbled; 1 unit(s) Tomato; 2 tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*

with Charred Veggies

Get Up To 20 Free Meals + Free Sides for Life

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!

Tags:

Quick

•Spicy

Allergens:

Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Organic Chicken Breast

56 g

Spring Mix

6 g

Southwest Spice Blend

(May contain traces of: Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)

113 g

Corn Kernels

1 unit(s)

Hot Pepper

4 tbsp

Ranch Dressing

(Contains: Egg, Milk May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Tomato

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values

Calories550 kcal

Fat32 g

Saturated Fat6 g

Carbohydrate23 g

Sugar8 g

Dietary Fiber4 g

Protein44 g

Cholesterol140 mg

Sodium640 mg

Trans Fat0.2 g

Potassium1250 mg

Calcium100 mg

Iron2.3 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.

Utensils

•Large Non-Stick Pan

•Large Bowl

•Measuring Spoons

•Baking Sheet

•Aluminum Foil

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.
When hot, add 1 tbsp (2 tbsp) oil, then corn and hot peppers. Season with salt and pepper.
Cover and cook for 8-10 min, flipping halfway through, until veggies are dark golden.
Transfer veggies to a large bowl.

Meanwhile, pat chicken dry with paper towels.
Cut into 1-inch wide strips.
On a foil-lined baking sheet, toss chicken with 1 tbsp (2 tbsp) oil.
Season all over with Southwest Spice Blend, salt and pepper.
Broil chicken in the middle of the oven for 8-10 min, until cooked through.**

To the bowl with charred veggies, add tomatoes and spring mix.
Drizzle half the ranch dressing over top.
Season with salt and pepper, then toss to combine.

Divide salad between bowls. Top with chicken.
Drizzle remaining ranch dressing over top.
Sprinkle with feta.

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.