Chicken Salad & Lime Caesar Dressing
with Kale, Pickled Radishes, Cucumber, Cotija & Pepitas
- Milk
- Eggs
Fajita-spiced shrimp top a vibrant mix of crisp lettuce, kale, and cucumber rounds in this Mexican-inspired salad. The lime Caesar dressing gets a zippy kick from fajita seasoning, while quick-pickled radishes add tangy crunch. Crumbled cotija and toasted pepitas provide rich and nutty contrast for a satisfying meal that’s both fresh and boldly flavored.
Ingredients
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
½ cup
Cotija Cheese
(Contains: Milk)
3 ounce
Caesar Dressing
(Contains: Eggs, Milk)
4 ounce
Kale
5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
1 tablespoon
Fajita Spice Blend
3 unit
Radishes
1 unit
Lime
½ ounce
Pepitas
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp and half the Fajita Spice Blend (you’ll use the rest in the next step); season with salt and pepper. Cook, stirring, until shrimp are opaque and cooked through, 4-5 minutes. (For 4 servings, you may need to cook in batches.)
While shrimp cook, quarter lime. Trim and thinly slice radishes into rounds. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Remove and discard any large stems from kale; cut leaves into bite-size pieces if necessary. Trim and thinly slice cucumber into rounds.
In a small bowl, combine Caesar dressing, remaining Fajita Spice Blend, and juice from half the lime.
In a second small microwave-safe bowl, combine radishes, vinegar, 1 TBSP water, 1 tsp sugar, and a pinch of salt (2 TBSP water and 2 tsp sugar for 4 servings). Cover with plastic wrap and microwave for 30-40 seconds.
Carefully remove plastic wrap, then stir. Set aside to pickle for 1-2 minutes.
In a large bowl, toss lettuce, kale, and cucumber with dressing until coated.
Divide salad between bowls. Top with pickled radishes (draining first), shrimp, cotija, and pepitas. Serve with remaining lime wedges on the side.
