with Tomato & Avocado Ranch Dressing
Get ready for a fresh, crunchy, and creamy 15-minute lunch salad dreamed up for all you Tex-Mex aficionados out there. This bountiful bowl features warm fajita-spiced chicken over crisp baby lettuce. It’s dressed in a creamy avocado ranch, kissed with bright, tangy lime juice, and studded with juicy diced tomato for a light, satisfying meal to fuel your afternoon adventures.
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Tomato
1 unit
Lime
1 unit
Fully Cooked Chicken Breasts
8.6 ounce
Fajita Spice Blend
1 tablespoon
Buttermilk Ranch Dressing
1.5 ounce
Guacamole
4 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Salt
Pepper
• Wash and dry produce.
• Quarter lime. Trim and discard root end from lettuce; roughly chop leaves. Dice tomato into ½-inch pieces. Dice chicken into ½-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and half the Fajita Spice Blend (you’ll use the rest later). Cook until chicken is warmed through, 2-3 minutes. Remove from heat. Season with salt and pepper. (No stove available? In a large microwave-safe bowl, combine chicken with half the Fajita Spice Blend, a pinch of salt and pepper, and a drizzle of oil. Cover with plastic wrap and microwave 1-2 minutes.)
• Meanwhile, in a small bowl, combine dressing, guacamole, remaining Fajita Spice Blend, juice from half the lime (whole lime for 4 servings), and 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper to taste.
• In a large bowl, toss together lettuce, tomato, half the chicken, and as much avocado ranch dressing as you like until thoroughly combined.
• Divide salad between bowls. Top with remaining chicken. Serve with any remaining lime wedges on the side.
400
kcal
Calories
26
g
Fat
4
g
Saturated Fat
14
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
30
g
Protein
95
mg
Cholesterol
840
mg
Sodium
