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Cha-Cha Chicken & Avocado Salad

Cha-Cha Chicken & Avocado Salad

with Lettuce, Pepper Jack & Cilantro-Cumin Vinaigrette

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Have you fallen into a salad rut? It's just not that easy to come up with a hearty, fresh, filling, yet light and satisfying option. But our chefs are always thinking and here’s what they came up with: garlic- and cumin-sauteed chicken, with luscious diced avocado, crunchy red onion, and juicy tomato over crisp greens, all coated in a sprightly chili-cilantro vinaigrette & sprinkled with pepper jack cheese. Cha-cha ching!

Tags:NewCarb SmartSpicy
Allergens:Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Cilantro

1 teaspoon

Cumin

1 teaspoon

Garlic Powder

1 unit

Red Onion

1 unit

Tomato

1 unit

Baby Lettuce

10 ounce

Chicken Breast Strips

1 unit

Avocado

5 teaspoon

White Wine Vinegar

1 unit

Chili Pepper

½ cup

Pepper Jack Cheese

(ContainsMilk)

Not included in your delivery

4 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat56 g
Saturated Fat13 g
Carbohydrate20 g
Sugar7 g
Dietary Fiber7 g
Protein38 g
Cholesterol130 mg
Sodium330 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
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Pick cilantro leaves from stems; finely chop leaves. Trim and halve chili lengthwise, removing ribs and seeds for less heat; mince chili.

2

• In a large bowl, combine cilantro, half the vinegar (all for 4 servings), ½ tsp cumin (1 tsp for 4), ½ tsp garlic powder (1 tsp for 4), and as much chili as you like. (You’ll use the rest of the cumin and garlic powder later.) • Whisk in 4 TBSP olive oil (8 TBSP for 4). Taste and season generously with salt and pepper.

3

• Chop lettuce into bite-size pieces. Halve, pit, peel, and dice avocado. Dice tomato. Peel, halve, and thinly slice half the onion (whole onion for 4 servings).

4

• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with remaining cumin, remaining garlic powder, a big pinch of salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Turn off heat; stir in 1 TBSP dressing (2 TBSP for 4 servings). Transfer chicken to a cutting board and chop into bite-size pieces if necessary. Set aside.

5

• To bowl with dressing, toss together lettuce, avocado, tomato, and sliced onion until coated. Taste and season with salt and pepper. • Stir in half the chicken and half the pepper jack.

6

• Divide salad between bowls. Top with remaining chicken and remaining pepper jack. Serve.

Chicken is fully cooked when internal temperature reaches 165°.