Chicken Taco Salad
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Chicken Taco Salad

Chicken Taco Salad

with Pickled Onion, Fajita Veggies & Creamy Chipotle Vinaigrette

Let's taco-bout the beauty of a taco salad. It’s filled with all the textures: crisp lettuce, meaty protein, tender veggies, creamy dressing, and crunchy chips. Well, this one won’t disappoint. Romaine is topped with seared chicken, spiced bell pepper and onion, fresh tomato, tangy pickled onion, and then sprinkled with crushed tortilla chips. That’s all drizzled with a creamy chipotle vinaigrette. This is one spec-taco-lar salad.

Carb Smart
No Oven
Calorie Smart

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

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit


1 unit

Roma Tomato

1 unit

Baby Lettuce

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Cutlets

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chipotle Powder

1.5 ounce

Blue Corn Tortilla Chips

1.5 ounce

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

¾ teaspoon





Nutrition Values

/ per serving
Calories580 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate41 g
Sugar11 g
Dietary Fiber8 g
Protein38 g
Cholesterol125 mg
Sodium470 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.


Small Bowl
Large Pan
Paper Towel
Large Bowl


Prep & Pickle Onion

• Wash and dry all produce. • Halve, peel, and thinly slice onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Core, deseed, and thinly slice bell pepper. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 4 cups (8 cups for 4). Finely dice tomato. • In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ½ tsp sugar, 1 TBSP water, and salt. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir until sugar and salt are mostly dissolved. Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.

Cook Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, 2-3 minutes. • Add remaining onion; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until slightly tender, 4-5 minutes.

Cook Chicken

• While veggies cook, pat chicken* dry with paper towels. Season all over with remaining Southwest Spice, salt, and pepper. • Once onion is slightly tender, push veggies to one side of pan. Add another drizzle of oil to empty side, then add chicken; cook until browned and cooked through, 3-5 minutes per side. Remove pan from heat. • Transfer chicken to a cutting board to rest.

Make Dressing

• In a second small bowl, whisk together sour cream, ranch dressing, a squeeze of lime juice, ¼ tsp sugar (½ tsp for 4 servings), a pinch of chipotle powder to taste, and a pinch of lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Make Salad

• In a large bowl, toss together chopped lettuce, tomato, and half the dressing (save the rest for serving). Season with a big pinch of salt and pepper.

Finish & Serve

• Thinly slice chicken crosswise. (Alternatively, dice into 1-inch pieces.) • Divide salad between plates or large bowls; top with fajita veggies, chicken, and as much pickled onion (draining first) as you like. Drizzle with remaining dressing to taste. Crush tortilla chips and garnish with as many crushed tortilla chips as you like. TIP: Drizzle bowls with hot sauce from your pantry if you want a spicy kick!