Applebee's Aztec Chicken Salad

• fresh boneless skinless chicken breast↗3⁄4 lb
• chipotle chili dry rub seasonings, from specialty store to taste↗
• vegetable oil↗1 ounce
• chopped salad greens, washed (romaine, Iceberg, Etc)1 lb
• red bell peppers↗2 ounces

  cut 1/4-inch dice

• green bell peppers↗2 ounces

  cut 1/4-inch dice

• red onions↗2 ounces

  cut 1/4-inch dice

• corn kernels, fresh (or Thawed Frozen)↗2 ounces
• celery↗2 ounces

  cut 1/4-inch dice

• black beans, drained, rinsed (1/8 of a 15-oz Can)↗2 ounces
• tri-color corn tortilla strips (or Crushed Chips)↗2 cups
• smoky tomato vinaigrette (or Dressing of Your Choice)↗1 cup
• shredded monterey jack pepper cheese4 ounces

Step-by-step instructions

1. 1

   Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165º internal temperature.

2. 2

   While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40º water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.

3. 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. 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.