Applebee's Copycat Recipe
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tablespoons drained and chopped roasted red peppers (packed in water)
2 tablespoons sliced black olives, finely chopped
1 tablespoon chopped fresh basil
1/2 teaspoon chopped garlic
1 (4 oz.) boneless skinless chicken breast
dash each salt and black pepper
4 cups chopped romaine lettuce
2 teaspoons Parmesan grated topping
1 stick light string cheese, cut into coins
2 tablespoons balsamic vinaigrette
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.
Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 to 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.
Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with cheese topping, and top with string cheese coins. Serve salad with dressing.