Cajun Ranch Chicken Salad
with Tomato & Shredded Carrots
Running out of lunch ideas? Fallen into a salad rut? It's not so easy to come up with a hearty, fresh, filling, yet light and satisfying option. But our chefs are always thinking: They’ve set you up today with fully cooked chicken breast, and all that’s left to do is chop the lettuce and tomato, combine the ranch dressing with the creamy, savory Cajun additions, plus carrot, and boom!—a tasty lunch in minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
9 ounce
Fully Cooked Chicken Breasts
1 unit
Baby Lettuce
1 unit
Tomato
3 ounce
Buttermilk Ranch Dressing
(ContainsEggs, Milk)1 teaspoon
Garlic Powder
1.5 tablespoon
Sour Cream
(ContainsMilk)1 tablespoon
Cajun Spice Blend
4 ounce
Shredded Carrots
Not included in your delivery
Kosher Salt
Pepper
• Wash and dry produce. Pat chicken dry with paper towels; dice into ½-inch pieces. Trim and discard root end from lettuce; roughly chop into bite-size pieces. Dice tomato into ½-inch pieces.
• In a medium bowl, combine chicken, half of one packet dressing (one whole packet for 4 servings), half the garlic powder, salt, and pepper. Set aside.
• In a large bowl, combine sour cream, Cajun Spice Blend, remaining dressing, and remaining garlic powder. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Add lettuce, tomato, and carrots to bowl; toss to coat. Taste and season with salt and pepper if desired.
• Divide salad between bowls. Top with chicken mixture and serve.