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Applebee'S Fiesta Chicken Chopped Salad Copycat

Applebee's Fiesta Chicken Chopped Salad Copycat

A vibrant and flavourful copycat recipe for Applebee's Fiesta Chicken Chopped Salad, featuring generously seasoned pan-seared chicken, crisp romaine, black beans, sweetcorn, tomatoes, bell peppers, and a creamy, zesty lime dressing, all topped with fresh avocado and crunchy tortilla strips.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (approximately 400g)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 large head of romaine lettuce finely chopped
  • 150 g cherry tomatoes quartered
  • 1 red onion finely diced
  • 1 large sweet bell pepper red or yellow, diced
  • 1 can 400g black beans, rinsed and drained
  • 150 g frozen sweetcorn thawed
  • 75 g shredded Cheddar cheese or a Mexican blend
  • 60 ml fresh coriander chopped
  • 1 avocado diced (for serving)
  • Tortilla strips or crushed tortilla chips for garnish
  • 120 ml mayonnaise
  • 60 ml plain Greek yoghurt
  • 60 ml fresh lime juice from 2-3 limes
  • 1 small clove garlic minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with kitchen paper. In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and pepper. Rub this spice mixture generously all over both sides of the chicken. The chicken should be evenly coated in the warm, earthy spices, turning a lovely reddish-brown colour.
  2. Cook the Chicken: Heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the hot pan. Sear for 6-8 minutes per side, until the chicken is golden brown and beautifully caramelised on the exterior, and cooked through to an internal temperature of 74°C (165°F). You should hear a satisfying sizzle as it hits the pan.
  3. Rest and Slice the Chicken: Once cooked, remove the chicken from the pan and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 5 minutes. This crucial step allows the juices to redistribute, ensuring the chicken remains succulent. After resting, slice or chop the chicken into bite-sized pieces. The interior should be opaque white, and the texture wonderfully tender.
  4. Prepare the Dressing: While the chicken rests, prepare the creamy lime dressing. In a small bowl or a jar, whisk together the mayonnaise, Greek yoghurt, fresh lime juice, minced garlic, ground cumin, smoked paprika, chopped coriander, salt, and pepper until thoroughly combined and smooth. The dressing should be a pale, creamy green and smell bright and zesty.
  5. Assemble the Salad Base: In a very large salad bowl, combine the finely chopped romaine lettuce, quartered cherry tomatoes, diced red onion, diced sweet bell pepper, rinsed black beans, and thawed sweetcorn. Toss gently to distribute the vegetables evenly. The bowl will be a vibrant tapestry of greens, reds, yellows, and purples.
  6. Combine and Serve: Add the chopped cooked chicken, shredded Cheddar cheese, and fresh coriander to the salad base. Pour about half of the creamy lime dressing over the salad. Toss everything together thoroughly until all ingredients are lightly coated. Taste and add more dressing if desired. Serve immediately, garnished with diced avocado and tortilla strips or crushed tortilla chips for that satisfying crunch. Friends always ask me for this recipe after trying it at dinner parties!

Notes

Allowing the chicken to rest is crucial for tenderness. The recipe creator notes that friends always ask for this recipe after trying it at dinner parties, indicating its popularity and deliciousness.