My husband and I loved this salad the first time we ate it at Applebee's. After eating it three times my husband asked them for the ingredients in the dressing. The waitress told us the ingredients, so I went home and worked on a version we feel tastes just as delicious
Ingreadient
- 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
Direction
- Place first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving.
- 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.
- 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.
