South-of-the-Border Chicken Taco Salad
with Pickled Onion, Avocado Dressing & Lime Crema
Looking to spice up dinner? Let’s give ‘em something to taco-bout! This taco salad’s got all the textures and flavors you’d expect from your fave Tex-Mex joint: crisp lettuce, spiced beef, onion, and tomato. But, it’s also got a little something extra. We’re talking pickled red onion, a zesty avocado dressing, lime crema, and blue corn tortilla chips for dipping, scooping, and crushing over top. Going the extra mile is just our style!
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 clove
Garlic
1 unit
Red Onion
1 unit
Lime
1 unit
Baby Romaine Lettuce
1 unit
Roma Tomato
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
4 tablespoon
Guacamole
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chopped Chicken Breast
1 tablespoon
Southwest Spice Blend
2 teaspoon
Hot Sauce
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Peel and mince or grate garlic. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons. Dice tomato into 1⁄2-inch pieces. Gently crush tortilla chips in their bag into small pieces.
• In a small microwave-safe bowl, combine sliced onion, juice from two lime wedges, 1⁄2 tsp sugar, 1 TBSP water, and a pinch of salt (for 4 servings, use juice from four lime wedges, 1 tsp sugar, 2 TBSP water, and 2 pinches of salt). Microwave until onion is softened, 30 seconds. Set aside to pickle; stirring occasionally.
• In a large bowl, combine guacamole, half the lime zest, juice from one lime wedge (two wedges for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Season with salt and pepper.
• In a second small bowl, combine sour cream and remaining lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion; cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, Southwest Spice Blend, remaining garlic, 3⁄4 tsp salt (11⁄2 tsp for 4 servings), and pepper. Cook, breaking meat up into pieces, until almost cooked through, 3-5 minutes. • Add hot sauce and 1⁄4 cup water (1/3 cup for 4). Reduce heat to medium low and simmer until liquid has absorbed and beef is cooked through, 1-2 minutes. Season with salt and pepper to taste.
Open package of chicken* and drain off any excess liquid. Swap in chicken for beef. (No need to break up into pieces!)
• Add lettuce to bowl with dressing. Toss until thoroughly coated. • Divide salad between bowls. Top with beef (draining excess grease if necessary), tomato, pickled onion (draining first), and tortilla chips. Drizzle crema over top and serve.
Chicken is fully cooked when internal temperature reaches 165°.
