Applebee's Aztec Chicken Salad Recipe

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Servings: 1


Cost per recipe $3.10 view details
  • 3/4 lb boneless skinless fresh chicken breast Chipotle Rub from specialty store to taste
  • 1 ounce vegetable oil
  • 1 lb minced salad greens washed (Romaine, Iceberg, ect.)
  • 2 ounce red bell pepper cut 1/4" dice
  • 2 ounce green bell pepper cut 1/4" dice
  • 2 ounce red onions cut 1/4" dice
  • 2 ounce corn kernels fresh or possibly thawed frzn
  • 2 ounce celerty cut 1/4" dice
  • 2 ounce black beans liquid removed, rinsed (1/8 of a 15-ounce can)
  • 2 c. tri-color corn tortilla strips (or possibly crushed chips)
  • 1 c. Smoky Tomato Vinaigrette (or possibly dressing of your choice)
  • 4 ounce shredded pepper jack cheese


  1. Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.
  2. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cool, 40 degree water with 1/2 c. of salt and 1/2 c. of white vinegar. Drain.
  3. Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add in 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 in to top of salad just prior to serving.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 547g
Calories 557  
Calories from Fat 265 48%
Total Fat 30.09g 38%
Saturated Fat 2.45g 10%
Trans Fat 0.73g  
Cholesterol 0mg 0%
Sodium 93mg 4%
Potassium 1732mg 49%
Total Carbs 59.34g 16%
Dietary Fiber 15.5g 52%
Sugars 10.1g 7%
Protein 18.46g 30%
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