Applebee's Aztec Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another Applebee's copycat recipe! They didn't post the serving size so I'm guessing here. Ingredients:
3/4 lb fresh boneless skinless chicken breast |
chipotle chili dry rub seasonings, from specialty store to taste |
1 ounce vegetable oil |
1 lb chopped salad greens, washed (romaine, iceberg, etc) |
2 ounces red bell peppers, cut 1/4-inch dice |
2 ounces green bell peppers, cut 1/4-inch dice |
2 ounces red onions, cut 1/4-inch dice |
2 ounces corn kernels, fresh (or thawed frozen) |
2 ounces celery, cut 1/4-inch dice |
2 ounces black beans, drained, rinsed (1/8 of a 15-oz can) |
2 cups tri-color corn tortilla strips (or crushed chips) |
1 cup smoky tomato vinaigrette (or dressing of your choice) |
4 ounces shredded monterey jack pepper cheese |
Directions:
1. Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165º internal temperature.
2. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40º water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
3. Clean and sanitize cutting board and knife. Chop salad greens into 1X1 squares. Trim peppers, onions, celery and dice into 1/4 cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
4. Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2 cubes and add to top of salad just prior to serving.
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