Copycat Applebee's Fiesta Chicken Chopped Salad

Name: Copycat Applebee's Fiesta Chicken Chopped Salad (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tbsp Olive oil; 1 tsp Smoked paprika; 1 tsp Chili powder; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1/2 cup Mayonnaise; 2 tbsp Lime juice; 1 tbsp Chipotle peppers in adobo sauce-minced; 1 tsp Honey; 1/4 tsp Cumin; 1 tbsp Water; 1 can (15 oz) Black beans-rinsed and drained; 1 cup Frozen corn-thawed; 1 cup Pico de gallo-homemade or store-bought; 1/2 cup Shredded Monterey Jack cheese; 1/4 cup Shredded Pepper Jack cheese; 1/4 cup Sliced green onions; 1/4 cup Crushed tortilla chips; 1 head Romaine lettuce-chopped

⏱55 min

👥4

🔥720 cal

Medium

🍽️Tex-Mex

A refined version of the classic Fiesta Chicken Chopped Salad, featuring a homemade pico de gallo, a smoky chipotle dressing, and a blend of cheeses.

1 lb Boneless skinless chicken thighs

1 tbsp Olive oil

1 tsp Smoked paprika

1 tsp Chili powder

1/2 tsp Garlic powder

See all 21 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥720 cal

Medium

🍽️Tex-Mex

A refined version of the classic Fiesta Chicken Chopped Salad, featuring a homemade pico de gallo, a smoky chipotle dressing, and a blend of cheeses.

#salad #chicken #southwest #lunch #dinner

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 30 minutes.
While chicken marinates, prepare the Dressing. Combine all Dressing ingredients in a bowl and whisk until smooth. Add water to thin if needed.
Grill or pan-fry the chicken until cooked through (internal temperature of 165°F/74°C). Let cool and chop into bite-sized pieces.
In a large bowl, combine Romaine lettuce, black beans, corn, and Pico de gallo.
Add the chopped chicken to the bowl.
Pour desired amount of Dressing over the salad and toss to coat.
Top with shredded Monterey Jack and Pepper Jack cheeses, sliced green onions, and crushed tortilla chips.
Serve immediately.

Ingredients

1 lb 450 g Boneless skinless chicken thighs
1 tbsp 15 mL Olive oil
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black pepper
1/2 cup 120 mL Mayonnaise
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Chipotle peppers in adobo sauce-minced
1 tsp 5 mL Honey
1/4 tsp 1.25 mL Cumin
1 tbsp 15 mL Water
1 can (15 oz) 425 g Black beans-rinsed and drained
1 cup 140 g Frozen corn-thawed
1 cup 140 g Pico de gallo-homemade or store-bought
1/2 cup 70 g Shredded Monterey Jack cheese
1/4 cup 30 g Shredded Pepper Jack cheese
1/4 cup 30 g Sliced green onions
1/4 cup 30 g Crushed tortilla chips
1 head 300 g Romaine lettuce-chopped

Equipment

Grill or frying pan
Mixing bowls
Whisk
Cutting board
Knife

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 30 minutes.
While chicken marinates, prepare the Dressing. Combine all Dressing ingredients in a bowl and whisk until smooth. Add water to thin if needed.
Grill or pan-fry the chicken until cooked through (internal temperature of 165°F/74°C). Let cool and chop into bite-sized pieces.
In a large bowl, combine Romaine lettuce, black beans, corn, and Pico de gallo.
Add the chopped chicken to the bowl.
Pour desired amount of Dressing over the salad and toss to coat.
Top with shredded Monterey Jack and Pepper Jack cheeses, sliced green onions, and crushed tortilla chips.
Serve immediately.

Nutrition per serving

Calories 720

Ratings & Reviews

0 reviews

Copycat Applebee's Fiesta Chicken Chopped Salad

Copycat Applebee's Fiesta Chicken Chopped Salad

Ratings & Reviews

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