Applebee'S Aztec Chicken Salad - cooking recipe

Ingredients

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

Preparation

Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165\u00b0 internal temperature.
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40\u00b0 water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
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.
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.