Applebee's Aztec Chicken Salad

Tish's Note:

Another Applebee's copycat recipe! They didn't post the serving size so I'm guessing here.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ¾ 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.

Reviews

[mama smurf]

Made as instructed and used a French salad dressing from this site. Company and I totally enjoyed this salad and next time I might try using some shrimp. Thank you for posting. Made for Bargain Basement Tag Game 2011.