Applebee's Chicken Fajita Salad

Name: Applebee's Chicken Fajita Salad (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 lb Chicken breast-boneless, skinless; 2 tbsp Olive oil; 1 tbsp Lime juice; 1 tbsp Soy sauce; 1 tsp Chili powder; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1 Bell pepper-red, sliced; 1 Bell pepper-yellow, sliced; 1 Onion-sliced; 8 cups Romaine lettuce-chopped; 1 cup Shredded Monterey Jack cheese; 1/2 cup Diced tomatoes; 1/4 cup Black beans-rinsed and drained; 1/2 cup Mayonnaise; 1/4 cup Sour cream; 1 tbsp Lime juice; 1-2 tsp Chipotle peppers in adobo sauce-minced; 1/2 tsp Garlic powder; 1/4 tsp Cumin; 1/4 cup Tortilla strips; 2 tbsp Chopped cilantro

⏱55 min

👥4

🔥700 cal

Medium

🍽️Tex-Mex

A refined version of the classic salad, featuring a homemade chipotle ranch and a more flavorful chicken marinade.

1 lb Chicken breast-boneless, skinless

2 tbsp Olive oil

1 tbsp Lime juice

1 tbsp Soy sauce

1 tsp Chili powder

See all 27 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥700 cal

Medium

🍽️Tex-Mex

A refined version of the classic salad, featuring a homemade chipotle ranch and a more flavorful chicken marinade.

#salad #chicken #fajita #chipotle #homemade

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 30 minutes.
Heat Olive oil in a large skillet over medium-high heat. Add marinated Chicken and cook until fully cooked, about 6-8 minutes. Set aside and slice.
In the same skillet, add Bell pepper and Onion. Cook until softened, about 5-7 minutes. Set aside.
In a small bowl, whisk together all Chipotle Ranch ingredients. Adjust chipotle pepper amount to your spice preference.
In a large bowl, combine Romaine lettuce, Monterey Jack cheese, Diced tomatoes, and Black beans.
Add cooked Chicken and cooked Bell pepper/Onion to the salad bowl. Pour Chipotle Ranch over the salad and toss to combine.
Garnish with Tortilla strips and Chopped cilantro and serve immediately.

Ingredients

1 lb 450 g Chicken breast-boneless, skinless
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Lime juice
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black pepper
1 140 g Bell pepper-red, sliced
1 140 g Bell pepper-yellow, sliced
1 85 g Onion-sliced
8 cups 1.9 L Romaine lettuce-chopped
1 cup 140 g Shredded Monterey Jack cheese
1/2 cup 70 g Diced tomatoes
1/4 cup 30 g Black beans-rinsed and drained
1/2 cup 120 mL Mayonnaise
1/4 cup 60 mL Sour cream
1 tbsp 15 mL Lime juice
1-2 tsp 5-10 mL Chipotle peppers in adobo sauce-minced
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Cumin
Salt to taste
Black pepper to taste
1/4 cup 30 g Tortilla strips
2 tbsp 15 g Chopped cilantro

Equipment

Large skillet
Large bowl
Small bowl
Whisk
Cutting board
Knife

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 30 minutes.
Heat Olive oil in a large skillet over medium-high heat. Add marinated Chicken and cook until fully cooked, about 6-8 minutes. Set aside and slice.
In the same skillet, add Bell pepper and Onion. Cook until softened, about 5-7 minutes. Set aside.
In a small bowl, whisk together all Chipotle Ranch ingredients. Adjust chipotle pepper amount to your spice preference.
In a large bowl, combine Romaine lettuce, Monterey Jack cheese, Diced tomatoes, and Black beans.
Add cooked Chicken and cooked Bell pepper/Onion to the salad bowl. Pour Chipotle Ranch over the salad and toss to combine.
Garnish with Tortilla strips and Chopped cilantro and serve immediately.

Nutrition per serving

Calories 700

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0 reviews

Applebee's Chicken Fajita Salad

Applebee's Chicken Fajita Salad

Ratings & Reviews

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