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Applebee`s Aztec Chicken Salad

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Serves/Makes: 2
Ready in: < 30 minutes

2 boneless chicken breasts

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 can (15 ounce size) black beans, rinsed and drained

1 can (8 ounce size) sweet corn, well drained

1/2 purple onion, chopped

2 cups tortilla strips

1 pound mixed greens salad mix

4 ounces grated pepperjack cheese

1 cup Catalina salad dressing

1 teaspoon tabasco (or to taste)

Season the chicken breasts with fajita seasoning. Grill the chicken breasts (or pan-sear) until cooked. Let the chicken breasts stand for 5 minutes then slice.

Combine the bell peppers, black beans, corn, onion, tortilla strips, and salad mix in a bowl and toss to combine.

Combine the Catalina dressing with the tabasco and mix well. Stir the dressing into the salad. Divide the salad between individual salad bowls. Top with the cheese and chicken.

Serve the Aztec chicken salad immediately.

Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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