Applebee's Aztec Chicken Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 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.