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Copycat Southwest Chicken Salad

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. —Pamela Shank, Parkersburg, West Virginia
Copycat Southwest Chicken Salad Recipe photo by Taste of Home

Ingredients

  • 1/3 cup chopped red onion
  • 1/4 cup pickled jalapeno slices, chopped
  • 1/4 cup coleslaw salad dressing
  • 1 tablespoon juice from pickled jalapeno slices
  • 1 tablespoon lime juice
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup frozen corn
  • 3 cups chopped romaine
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped seeded tomatoes
  • 1/4 cup canned black beans, rinsed and drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup tri-color tortilla strips

Directions

  1. Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving.
  2. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions.
  3. Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts

1 salad: 557 calories, 26g fat (8g saturated fat), 132mg cholesterol, 826mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 45g protein.

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