Name: Fiesta Chicken Salad
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 2 boneless, skinless chicken breasts (approximately 1 pound), sliced on the diagonal; 1/4 cup lime juice (from 2 limes); 3 garlic cloves, minced; 3 tablespoons cilantro; 1 tablespoon vegetable oil; 1/2 teaspoon crushed red pepper; 1/4 teaspoon cumin; 1 15.5 ounce can black beans; 1 15.5 ounce can corn; 1 12 ounce jar roasted red peppers; 1/2 red onion, diced; 1/4 cup cilantro, minced; 1 jalapeno, seeds & ribs removed, minced; 1 tablespoon cumin; 2 tablespoons lime juice (from 1 lime); salt and pepper to taste; 1 cup packed fresh Italian (flat) parsley; 1/2 cup olive oil; 1/3 cup red wine vinegar; 1/4 cup packed cilantro; 2 garlic cloves; 1/2 teaspoon cumin; 1/2 teaspoon salt; 2 heads Boston or Bibb lettuce; 4 ounces of cheddar cheese, shredded; crumbled tortilla chips for garnish

Description

An Applebee’s copy-cat recipe for a jazzy chicken salad.

Ingredients

For the Marinade

2 boneless, skinless chicken breasts (approximately 1 pound), sliced on the diagonal
1/4 cup lime juice (from 2 limes)
3 garlic cloves, minced
3 tablespoons cilantro
1 tablespoon vegetable oil
1/2 teaspoon crushed red pepper
1/4 teaspoon cumin

For the Black Bean & Corn Salsa

1 15.5 ounce can black beans
1 15.5 ounce can corn
1 12 ounce jar roasted red peppers
1/2 red onion, diced
1/4 cup cilantro, minced
1 jalapeno, seeds & ribs removed, minced
1 tablespoon cumin
2 tablespoons lime juice (from 1 lime)
salt and pepper to taste

For the Chimichurri Dressing & Salad

1 cup packed fresh Italian (flat) parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed cilantro
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon salt
2 heads Boston or Bibb lettuce
4 ounces of cheddar cheese, shredded
crumbled tortilla chips for garnish

Instructions

Combine marinade ingredients in a medium bowl. Cover and refrigerate for 1 hour.
Combine salsa ingredients in a medium bowl and set aside. I started with 1/2 teaspoon salt and 1/2 teaspoon black pepper. It’s pretty flavorful already so it doesn’t need much.
Adjust oven rack to top third of the oven and preheat the broiler. Cover a cookie tray in aluminum foil and arrange marinated chicken slices in a single layer. Broil for 5 minutes, flip using tongs and broil for an additional 3 minutes.
Add dressing ingredients to a food processor or blender (minus the lettuce, cheese & tortilla chips) and mix until combined.
Tear lettuce into pieces and distribute among four plates. Top with 1/2 cup salsa, 1 ounce shredded cheese, 1/4 of the chicken, a few crumbled tortilla chips and about a tablespoon of the dressing. All ingredients can be made up to a day ahead and refrigerated. This chicken is just as good cold as it is hot.

Notes

A lot of the time involved in this recipe is in the marinade so it’s pretty quick if you prep the marinade before work and assemble the salad when you’re ready to eat!

Nutrition

Serving Size: 4