Apple Chipotle Salsa Southwest Recipes

COPYCAT APPLEBEE'S SOUTHWEST LIME GRILLED CHICKEN IRRESIST-A-BOWL

Steps:

• Marinate chicken overnight in chipotle marinade - add juice from 1 lime
• Prepare chicken* Air fry at 350 for 10 minutes* OR Grill pan on medium high for 10 minutesSet aside to rest
• Prepare cilantro lime rice* I use minute rice - 6 minutes - and then add 2 tbsp cilantro from tube and juice of 1 lime* can also use prepackaged, preseasoned cilantro lime blends of Minute Rice
• Prepare guacamole by mashing avocado, adding in pico, cilantro, salt and lime juice. cover and refrigerate until ready
• Prepare chimichurri by stirring together parsley, garlic, evoo, vinegar, salt and red pepper (if using fresh parsley, you'll need to add more evoo)
• Assemble ingredients:* place romaine in bottom of bowl* top with 2/3 cup cilantro lime rice* top with 2 Tbsp each of guacamole, pico, corn & black bean salsa* top with 1 chicken breast sliced* spread chimichurri on sliced chicken* sprinkle tortilla strips on top* serve with lime wedge

APPLE SALSA WITH CILANTRO AND LIME

Steps:

• Combine apples, onion, chile pepper, (jalapeno pepper, if desired), lime juice, cilantro, black pepper and salt in a large bowl; mix well. Cover with plastic wrap and refrigerate at least 30 minutes or overnight. Serve with tortilla chips.

APPLE SALSA

Steps:

• For chips, preheat the oven to 400 degrees.
• Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container.
• Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients.
• This can store in the fridge for several days.