Subj : Applebee's Low-Fat Asian Chicken Salad To : All From : Ben Collver Date : Tue Sep 17 2024 12:46:20 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Applebee's Low-Fat Asian Chicken Salad Categories: Copycat, Salads Yield: 4 Servings 1 c Teriyaki marinade 4 Chicken breast fillets MMMMM------------------FAT-FREE ASIAN DRESSING----------------------- 2 c Water 1/2 c Granulated sugar 3 tb Dry pectin 1 tb White vinegar 1/2 ts Soy sauce 1 ts Salt 1/4 ts Garlic powder 1/4 ts Ground black pepper 1/4 ts Paprika 8 c Romaine lettuce; chopped 8 c Iceberg lettuce; chopped 3 c Red cabbage; shredded 3 c Green cabbage; shredded 2 c Carrots; shredded 1 c Green onion; chopped 1 1/3 c Crispy chow mein noodles As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You'll find this item in the Low-Fat and Fabulous column during the summer months where it's been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that's drizzled in gobs over the top of very healthy greens (1 tb of dressing is usually around 10 to 12 g of fat each). So if we can just figure out a cool way to make the dressing fat-free, we're well on our way to making huge salad--four of them to be exact--with only 12 g of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours. 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 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 minutes per side, or until done. 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. 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 mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4 cup pile of shredded carrots in the center of each salad. Recipe FROM: MMMMM .