Saturday, August 11, 2012

Applebee's Low-Fat Asian Chicken Salad

1 cup teriyaki marinade
4 skinless chicken breast filets


Fat Free Aisan dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

To make salad:
8 cups chopper romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups chredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles

1. combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.
2. prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When the dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue girl to high heat. Grill chicken for 3 to 4 minutes per side or until done.
4. combine the romaine and iceberg lettuce, red and green cabbage, and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.
5. divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow main noodles
6. when the chicken breasts are done, slice each one, width wise, into bite-size pieces. Sprinkle the sliced chicken breasts over each sale.
7. Place a 1/4 cup pile of shredded carrots in the center of each sale

Serves 4 as an entree.

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