Zutaten für Applebee's Aztec Chicken Salad
- 4 boneless skinless chicken breasts (1 1/2 lbs)
- 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper (for chicken dry rub)
- 1 tablespoon vegetable oil
- 1 head romaine lettuce, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 (15 ounce) can corn kernels, drained
- 1/2 cup chopped celery
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup crumbled corn tortilla strips
- Smoky Tomato Vinaigrette (not used in recipe sources)
- 1/2 cup shredded Monterey Jack Pepper Cheese
- 1/2 cup chopped fresh cilantro
- 1 large avocado, diced
- 1/4 cup sliced pickled jalapeno peppers (optional)
- 1/2 cup mayonnaise (for dressing)
- 1/4 cup fresh lime juice (for dressing)
- 1 tablespoon chili powder (for dressing)
- 1 teaspoon ground cumin (for dressing)
- 1 teaspoon garlic powder (for dressing)
- 1/2 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
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Zubereitung von Applebee's Aztec Chicken Salad
- Cook chicken breasts until fully cooked. Shred and set aside.
- In a large bowl, combine shredded chicken, black beans, corn, red bell pepper, red onion, jalapeno (if using), avocado, and cilantro.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Pour dressing over the chicken and vegetable mixture. Toss to coat evenly.
- Serve immediately or chill for later. Garnish with tortilla chips before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
23g
Carbs
2g
