Fiesta Lime Chicken Salad (Applebee's Copycat)

perrysplate.com

River

subheading: For the chicken:

4 boneless, skinless chicken fillets

1 cup water

⅓ cup soy sauce

2 Tablespoon fresh lime juice

2 teaspoon chopped fresh garlic (about 2 cloves)

1 teaspoon liquid mesquite smoke

½ teaspoon salt

¼ teaspoon ground ginger

subheading: Mexi-Ranch Sauce:

½ cup Greek yogurt or mayonnaise

½ cup sour cream

3 Tablespoons buttermilk (or 2 Tablespoons regular milk)

2 Tablespoons minced tomato (optional)

1 Tablespoon white vinegar

¼ teaspoon dried minced onion

½ teaspoon hot sauce

¼ teaspoon salt

¼ teaspoon dried dill weed

¼ teaspoon paprika

¼ teaspoon cayenne

¼ teaspoon cumin

⅛ teaspoon garlic powder

Dash ground black pepper

subheading: You’ll also need:

1 ½ cups shredded cheddar/monterey jack cheese blend

3 cups crumbled tortilla chips or baked tortilla strips

2 Romaine hearts, trimmed and chopped

Diced tomato or pico de gallo, sliced avocados, chopped cilantro, and lime wedges, for garnish

Directions at perrysplate.com

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