Applebee's Low-Fat Asian Chicken Salad

1        cup teriyaki marinade
4       chicken breast fillets

Fat-Free Asian 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 ground black pepper
1/4     teaspoon paprika
8        cups chopped romaine lettuce
8        cups chopped iceberg lettuce
3        cups shredded red cabbage
3        cups shredded green cabbage
2        cups shredded 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 3-4 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 dressing has cooled, pour it into a covered container and chill.

3) When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 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 mein noodles.

6) When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

7) Place a 1/4 cup pile of shredded carrots in the center of each salad.

Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575