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Applebee's Aztec Chicken Salad Recipe

by Global Cookbook

Ingredients

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

Directions

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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