Sweet Southwest Chicken Salad
with Tomato & Tortilla Chips
This lunch idea is a new mash-up of some of our classic faves that’s sure to satisfy. You’ll toss together crisp chopped lettuce and seasoned fully cooked chicken in a honey-mustard dressing—a fun combination of delicious flavors that’s just right for a midday meal. Top it off with juicy diced tomato and crunchy blue corn tortilla chips, and you’ve got yourself one vibrant melting pot of a salad!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8.6 ounce
Fully Cooked Chicken Breasts
1 tablespoon
Fajita Spice Blend
1 unit
Baby Lettuce
1 unit
Tomato
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. TIP: Thoroughly pat lettuce dry before assembling salad.
• Pat chicken dry with paper towels. Thinly slice crosswise into strips and place in a large microwave-safe bowl. Add a drizzle of oil, half the Fajita Spice Blend (all for 4 servings), salt, and pepper; stir to combine.
• Cover with plastic wrap; microwave until chicken is warmed through, 90 seconds.
• Meanwhile, trim and discard root end from lettuce; roughly chop. Dice tomato into ½-inch pieces.
• Place lettuce, tomato, and chicken in a second large bowl; crush half the tortilla chips over top. Drizzle with as much dressing as you like; toss to combine.
• Divide salad between shallow bowls and serve with remaining tortilla chips on the side.
