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Ancho-Honey Chicken Salad
with Guacamole Dressing & Crispy Tortilla Strips
30 min
WW™ Approved
Plant-Forward
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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2 Servings
- Est. 680 Cals/serving
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The bold, Mexican-style combo of smoky ancho chile paste and sweet honey we’re using to glaze chicken tenders in the pan is perfectly matched by a crisp romaine and vegetable salad—tossed with a bright, creamy guacamole dressing. It’s all complete with a topping of crispy, oven-toasted tortilla strips.
13 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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7 oz Chicken Tenders
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4 Flour Tortillas
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1 Romaine Lettuce Heart
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1 Chayote Squash
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1 Lime
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3 oz Shishito Peppers
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4 oz Grape Tomatoes
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1 Tbsp Ancho Chile Paste
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2 tsps Honey
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¼ cup Guacamole
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2 Tbsps Grated Cotija Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Roughly chop the lettuce. Halve the tomatoes. Quarter the squash lengthwise. If present, remove the pit, then thinly slice the squash crosswise. Quarter the lime. In a large bowl, combine the halved tomatoes, sliced squash, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the chile paste, honey (kneading the packet before opening), and 2 tablespoons of water.
2
Roast the peppers & tortilla strips:
Meanwhile, place the halved peppers and tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until the peppers are browned and softened and the tortilla strips are lightly browned and crispy. Remove from the oven.
3
Cook & glaze the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes, or until browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.
4
Make the guacamole dressing:
Meanwhile, in a bowl, combine the guacamole and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.
5
Make the salad & serve your dish:
To the bowl of marinated tomatoes and squash, add the chopped lettuce, roasted peppers, and dressing. Season with salt and pepper; toss to combine. Serve the salad topped with the glazed chicken and crispy tortilla strips. Garnish with the cheese. Enjoy!
1
Prepare the ingredients & make the glaze:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Roughly chop the lettuce. Halve the tomatoes. Quarter the squash lengthwise. If present, remove the pit, then thinly slice the squash crosswise. Quarter the lime. In a large bowl, combine the halved tomatoes, sliced squash, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the chile paste, honey (kneading the packet before opening), and 2 tablespoons of water.
2
Roast the peppers & tortilla strips:
Meanwhile, place the halved peppers and tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until the peppers are browned and softened and the tortilla strips are lightly browned and crispy. Remove from the oven.
3
Cook & glaze the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes, or until browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.
4
Make the guacamole dressing:
Meanwhile, in a bowl, combine the guacamole and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.
5
Make the salad & serve your dish:
To the bowl of marinated tomatoes and squash, add the chopped lettuce, roasted peppers, and dressing. Season with salt and pepper; toss to combine. Serve the salad topped with the glazed chicken and crispy tortilla strips. Garnish with the cheese. Enjoy!
Tips from Home Chefs
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