Applebee'S Aztec Chicken Salad

• 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

1. Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165u0b0 internal temperature.
2. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40u0b0 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.

chicken breast, chili dry rub seasonings, vegetable oil, salad greens, red bell peppers, green bell peppers, red onions, corn kernels, celery, black beans, tricolor corn tortilla strips, tomato vinaigrette, pepper cheese

Taken from www.food.com/recipe/applebees-aztec-chicken-salad-151367 (may not work)