Southwest Steak Taco Salad
with Tomato, Pickled Onion, Tortilla Chips & Monterey Jack
A fiesta on a fork featuring Southwest-spiced chicken, smoky charred corn, and tangy pickled onion. Creamy Monterey Jack, crisp lettuce, and crushed tortilla chips create the perfect crunch-comfort combo. Fresh tomato and zesty Southwest dressing complete this vibrant bowl!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
1 unit
Baby Lettuce
1 unit
Red Onion
1.5 ounce
Southwest Dressing
(Contains: Eggs)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
10 ounce
Ranch Steak
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Halve, peel, and thinly slice half the onion; dice remaining onion into ½-inch pieces until you have ¼ cup (½ cup for 4 servings). Quarter lime. Drain and thoroughly dry corn with paper towels. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Dice tomato into ½-inch pieces. Lightly crush tortilla chips in their bag.
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In a small microwave-safe bowl, combine sliced onion, juice from half the lime, a pinch of salt, pepper, and a splash of water. Cover with plastic wrap and microwave for 1 minute.
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Carefully remove plastic wrap and stir. Set aside to pickle until ready to serve.
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Carefully remove plastic wrap and stir again. Set aside to pickle until ready to serve.
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Heat a drizzle of oil in a large pan over medium heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until charred, 4-6 minutes. TIP: If corn begins to pop, cover pan.
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Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
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Transfer to a paper-towel lined plate and wipe out pan.
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Pat chicken* dry with paper towels; season all over with Southwest Spice Blend, salt, and pepper.
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Heat a large drizzle of oil in pan used for corn over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
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Turn off heat; transfer to a cutting board. Once cool enough to handle, slice crosswise.
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In the same pan used for the corn, heat a large drizzle of oil over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
Transfer to a cutting board; once cool enough to handle, slice crosswise.
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In a large bowl, toss lettuce, diced onion, and half the tomato with dressing. Season with salt and pepper.
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Divide salad between shallow bowls and top salad with corn, as many crushed tortilla chips as you like, sliced chicken, pickled onion, remaining tomato, and cheese.
- Divide salad between shallow bowls. Top with chicken, corn, pickled onion (draining first), remaining tomato, Monterey Jack, and as many crushed tortilla chips as you like. Serve with remaining lime wedges on the side.
