Applebee's Low Fat Asian Chicken Salad Recipe
Servings: 1
Ingredients
- 1 c. teriyaki marinade
- 4 x chicken breast fillets
- 2 c. water
- 1/2 c. granulated sugar
- 3 Tbsp. dry pectin
- 1 Tbsp. white vinegar
- 1/2 tsp soy sauce
- 1 tsp salt
- 1/4 tsp garlic pwdr
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp paprika
- 8 c. minced romaine lettuce
- 8 c. minced iceberg lettuce
- 3 c. shredded red cabbage
- 3 c. shredded green cabbage
- 2 c. shredded carrots
- 1 c. minced green onion
- 1 1/3 c. crispy chow mein noodles
Directions
- Combine teriyaki marinade and chicken breasts in a medium bowl or possibly resealable plastic bag. Marinate chicken for 3 to 4 hrs.
- Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mix to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cold. When dressing has cooled, pour it into a covered container and chill.
- When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 min per side, or possibly till done.
- Combine the romaine and iceberg lettuce, red and green cabbage and 1 c. of shredded carrots in a large bowl with the dressing. Toss well.
- Divide the tossed greens among four plates. Sprinkle 1/4 c. of green onions over each salad, followed by 1/3 c. of crispy chow mein noodles.
- When the chicken breasts are done, slice each one, widthwise, into bite-size pcs. Sprinkle the sliced chicken breasts over each salad.
- Place a 1/4 c. pile of shredded carrots in the center of each salad.
- This recipe yields 4 servings.
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