Microwave2–3 min
- 1Peel back one corner of the film to vent.
- 2Microwave on high for 2 minutes.
- 3Stir, then heat 30–60 seconds more if needed.
- 4Rest 1 minute before eating.
Chipotle Ranch Chicken Salad
Chipotle sliced chicken over romaine, purple cabbage, cherry tomato, corn salsa and cotija. Served with ranch dressing.
$11.99
At a glance · per meal
- 490
- Calories
- 48g
- Protein
- 28g
- Carbs
- 21g
- Fat
Calories fromProtein 39%Carbs 23%Fat 38%
What’s on the plate.
Nutrition facts
Serving size418g
Calories490
% Daily value*
- Total Fat 21g
- 27%
- Saturated Fat 6g
- 30%
- Trans Fat 0g
- Sodium 790mg
- 34%
- Total Carbohydrate 28g
- 10%
- Dietary Fiber 6g
- 21%
- Total Sugars 6g
- Protein 48g
- 96%
*Percent daily values are based on a 2,000-calorie diet.
Allergens
Contains 2 of the 9 major allergens2 of 9- Milk: contains
- Egg: contains
- Fish: free
- Shellfish: free
- Tree nuts: free
- Peanuts: free
- Wheat: free
- Soy: free
- Sesame: free
Prepared in a kitchen that also handles milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish and sesame.
Ingredients
- Plain Greek Yogurt
- Grade A Pasteurized Skimmed Milk, Live Active Yogurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei)
- Queso cotija
- Cultured Pasteurized Grade A Milk and Whole Milk, Sea Salt, and Enzymes
- Chipotles in Adobo
- Chipotle Peppers, Water, Tomato Paste, Salt, Sugar, Onion, Acetic Acid
- Also in this meal
- Chicken, Romaine lettuce, Cabbage, Tomatoes, Black Beans, Corn, Olive Oil, Red Bell Peppers, Red Onion, Eggs, Lime Juice, Lemon Juice, Dill, Garlic, Salt, Garlic Powder, Guajillo Pepper, Ancho Pepper, Cilantro, Onion Powder, Black Pepper, Kosher Salt, Mustard Seeds, Ancho Chile Powder, Chile Guajillo, Cumin
Suggested heating instructions
Heat until internal temperature reaches 165°FOven8–10 min
- 1Preheat to 350°F.
- 2Move the meal to an oven-safe dish and cover with foil.
- 3Bake 8–10 minutes until hot through.
$11.99