Summer Chicken and Guacamole Taco
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Summer Chicken and Guacamole Taco

Summer Chicken and Guacamole Taco

swith Mexican Spiced Nectarine and Feta Salad

Chef's Choice

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

310 g

Chicken Breast Tenders

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp


1 unit(s)


28 g

Spring Mix

1 unit(s)



Nutrition Values

Calories560 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate61 g
Sugar12 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium950 mg
Trans Fat0 g
Potassium1150 mg
Calcium175 mg
Iron4.5 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.


  • Cut four sections off nectarine(s), avoiding the pit.
  • Season nectarine with 1 tsp Enchilada Spice Blend (dbl for 4 ppl).
  • Juice half the lime into a large bowl, then cut remaining lime into wedges.
  • Pat chicken dry with paper towels. Sprinkle over all with Enchilada Spice Blend, then season with salt and pepper.
  • Heat a large non-stick pan over medium-high. When pan is hot, add nectarines, cut-side down to the dry pan.
  • Cook, cut-side down, until golden-brown, 2-3 min.
  • Transfer to a cutting board.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken tenders.
  • Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
  • Meanwhile, cut nectarine into 1/2-inch pieces.
  • Add 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to the large bowl with lime juice, then whisk to combine.
  • Add nectarine and spring mix to large bowl, then toss to combine.
  • Season with salt and pepper, to taste.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

  • Divide chicken between tortillas.
  • Top with guac and half the feta.
  • Divide tacos and salad between plates.
  • Sprinkle remaining feta over salad.
  • Squeeze over a lime wedge, if necessary.
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