Applebee's Aztec Chicken Salad Recipe

• 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.
2. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.
3. While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink.
4. Rinse and wash all vegetables in cool, 40 degree water with 1/2 c. of salt and 1/2 c. of white vinegar.
5. Drain.
6. Clean and sanitize cutting board and knife.
7. Chop salad greens into 1- by 1-inch squares.
8. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl.
9. Add in greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
10. Mound salad onto plate and top with pepper jack cheese.
11. When chicken is thoroughly cooked, dice into 1/2" cubes and add in to top of salad just prior to serving.

chicken, vegetable oil, salad greens washed, red bell pepper, green bell pepper, red onions, corn kernels, black beans, tricolor corn tortilla strips, tomato vinaigrette, pepper

Taken from cookeatshare.com/recipes/applebee-s-aztec-chicken-salad-68202 (may not work)