Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.





Applebee's Santa Fe Chicken Salad Copycat Recipe

A Tex-Mex salad with homemade pico de gallo, cheese, and crunchy tortilla strips with grilled marinated chicken breast with sour cream, guacamole and Mexican ranch dressing.

MAKES  2 large dinner salads

1 cup Ranch dressing
1/4 cup salsa

2 chicken boneless skinless chicken breast
1 cup Lawrys Baha Chipotle marinade

1 Dole Southwest Salad Kit
prepared guacamole

1 cup tomatoes, diced
1/2 cup red onion, diced
1/8 cup cilantro, leaves only, roughly chopped
1 jalapeno pepper, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon garlic powder

Make the Salad Dressing
You may use the salad dressing in the kit or mix all the ingredients in the list and blend until smooth.
Make the Pico de Gallo
Add all the chopped vegetables into a bowl. Add the seasonings, oil and vinegar and gently mix.
(Store in the refrigerator for up to 36 hours.)
Marinate the Chicken
Place the chicken and marinade in a  plastic food storage bag.
Mix will, seal the bag and marinate in the refrigerator for at least 2 hours.
Grill the Chicken
Heat a George Foreman indoor grill. Cook the chicken breasts until completely done.
Remove the chicken onto a plate and allow to rest for 5 minutes.
Build the Salad
Empty the contents of the salad kit onto two large plates.
Thinly slice the chicken breasts and place on top of the salad.
Serve the pico de gallo, 

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