Copycat Applebee's Fiesta Chicken Chopped Salad

Name: Copycat Applebee's Fiesta Chicken Chopped Salad (Elevated)
Total time: 1 h 5 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 lb Free-range chicken breasts; 2 tbsp Avocado oil; 1 tsp Ancho chili powder; 1/2 tsp Smoked paprika; 1/4 tsp Sea salt; 1/8 tsp Freshly ground black pepper; 1/4 cup Fresh orange juice; 2 tbsp Lime juice; 1 tbsp Chipotle peppers in adobo sauce-minced; 1 tbsp Extra virgin olive oil; 1 tsp Agave nectar; 1/4 tsp Cumin; Pinch Sea salt; 1 can (15 oz) Organic black beans-rinsed and drained; 1 cup Grilled corn kernels-cut from 2 ears; 1 cup Heirloom tomatoes-diced; 1/2 cup Cotija cheese-crumbled; 1/4 cup Radicchio-thinly sliced; 1/4 cup Toasted pepitas; 1 head Butter lettuce-chopped; 1 Avocado-diced

⏱1h 5m

👥4

🔥850 cal

Hard

🍽️Southwestern

A gourmet take on the Fiesta Chicken Chopped Salad, featuring grilled free-range chicken, a vibrant citrus-chipotle vinaigrette, and a medley of premium toppings.

1 lb Free-range chicken breasts

2 tbsp Avocado oil

1 tsp Ancho chili powder

1/2 tsp Smoked paprika

1/4 tsp Sea salt

See all 21 ingredients ↓

(0 reviews)

⏱1h 5m

👥4

🔥850 cal

Hard

🍽️Southwestern

A gourmet take on the Fiesta Chicken Chopped Salad, featuring grilled free-range chicken, a vibrant citrus-chipotle vinaigrette, and a medley of premium toppings.

#salad #chicken #southwest #gourmet #lunch #dinner

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 1 hour.
While chicken marinates, prepare the Vinaigrette. Combine all Vinaigrette ingredients in a jar and shake vigorously until emulsified.
Grill the chicken to perfection (internal temperature of 165°F/74°C). Let rest, then slice thinly.
Grill the corn on the cob until slightly charred. Cut the kernels from the cob.
In a large bowl, combine Butter lettuce, black beans, grilled corn, and heirloom tomatoes.
Add the sliced chicken to the bowl.
Drizzle with the citrus-chipotle vinaigrette and toss gently to coat.
Top with crumbled Cotija cheese, sliced radicchio, toasted pepitas, and diced avocado.
Serve immediately.

Ingredients

1 lb 450 g Free-range chicken breasts
2 tbsp 30 mL Avocado oil
1 tsp 5 mL Ancho chili powder
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Sea salt
1/8 tsp 0.625 mL Freshly ground black pepper
1/4 cup 60 mL Fresh orange juice
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Chipotle peppers in adobo sauce-minced
1 tbsp 15 mL Extra virgin olive oil
1 tsp 5 mL Agave nectar
1/4 tsp 1.25 mL Cumin
Pinch 0.125 mL Sea salt
1 can (15 oz) 425 g Organic black beans-rinsed and drained
1 cup 140 g Grilled corn kernels-cut from 2 ears
1 cup 140 g Heirloom tomatoes-diced
1/2 cup 70 g Cotija cheese-crumbled
1/4 cup 30 g Radicchio-thinly sliced
1/4 cup 30 g Toasted pepitas
1 head 300 g Butter lettuce-chopped
1 1 Avocado-diced

Equipment

Grill
Mixing bowls
Jar
Cutting board
Knife

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 1 hour.
While chicken marinates, prepare the Vinaigrette. Combine all Vinaigrette ingredients in a jar and shake vigorously until emulsified.
Grill the chicken to perfection (internal temperature of 165°F/74°C). Let rest, then slice thinly.
Grill the corn on the cob until slightly charred. Cut the kernels from the cob.
In a large bowl, combine Butter lettuce, black beans, grilled corn, and heirloom tomatoes.
Add the sliced chicken to the bowl.
Drizzle with the citrus-chipotle vinaigrette and toss gently to coat.
Top with crumbled Cotija cheese, sliced radicchio, toasted pepitas, and diced avocado.
Serve immediately.

Nutrition per serving

Calories 850

Ratings & Reviews

0 reviews

Copycat Applebee's Fiesta Chicken Chopped Salad

Copycat Applebee's Fiesta Chicken Chopped Salad

Ratings & Reviews

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