Tuesday, April 7, 2015

South of the Border Chicken Chop Salad

I know, another salad? I promise it isn't the only thing we make here in the Fahlsing Household! Far from it. But this is a staple in our dinner menu. I absolutely LOVE Mexican food, & I love fresh greens, & a twinge of spice. This is all of those things. Also guess what? I took a spin off of Applebee's Fiesta Chicken Chop Salad, & I made it my own, with a few tips & tricks from Hungry Girl. The Fiesta Chicken Chop Salad is one of my favorite menu items from Applebee's, & this salad has almost half the cals. Prep time is only around 30 min total. Alright, Lets make it! 

1. Place 2 tbsp olive oil in pan, medium heat. Add chicken to pan & sear for 3-5 min on each side of chicken breast, uncovered. Add 1/2 cup of water & cover, & cook until chicken has reached internal temp of 165 degrees (utilize meat thermometer if you have one). Place cooked chicken breast on cutting board & let rest for 4-7 min. Chop up chicken breast (we chose Habanero Lime rubbed chicken breast from the deli to add that specific "South of the Border" flavor to the dish). 

2. Add red onion, corn, black beans, chopped cilantro, & red/yellow/or orange bell pepper (based on your taste preference) to large mixing bowl. Squeeze the juice of 2 limes into this mixture. {F4F Tip: microwave lime for 30 seconds & roll lime on counter prior to squeezing to get the most juice, & for an easy squeeze!}

3. Take red onion/corn mixture & chopped chicken, place on top of bed of baby greens/romaine lettuce.

4. Toss salad with Sweet & Spicy 3 Pepper Dressing (prepared separately).

5. Optional: Top salad with blue corn chips for an added crunch & shredded cheddar for a sharp flavor.

Salad Ingredients:
1 Bag or 8 oz chopped Romaine Lettuce or Baby Greens
1 finely chopped/seeded jalapeno pepper
1/2 chopped red onion
2 Limes (juice of)
1/2 can of drained black beans
1 can of drained sweet corn
1 diced bell pepper of choice
1 Cup sharp shredded cheddar
1 large chicken breast (plain or flavor of your choice)
1 Tbsp finely chopped cilantro
Blue Corn Chips (Broken up as you like for topping)

Sweet & Spicy 3 Pepper Dressing:
3 Tbsp finely chopped red onion
1 Cup greek yogurt
2 Tbsp white wine vinegar
1 Tbsp each finely chopped jalapeno, habanero, & bell pepper of choice
2 Tbsp olive oil
1/2 Cup almond milk

Pinterest Variation of South of the Border Chicken Chop Salad:
Healthy Fiesta Chicken Chop Salad via Hungry Girl {here}