Applebees Low Fat Asian Chicken Salad Recipes

APPLEBEE'S LOW -FAT ASIAN CHICKEN SALAD

Applebee's Low -Fat Asian Chicken Salad image

Make sure you plan ahead for this one--chicken should marinate for a few hours if you want it to taste like the original. Todd Wilbur- TSR

Provided by Michelle_My_Belle

Categories Salad Dressings

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup teriyaki marinade
4 chicken breast fillets
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 crisp chow mein noodles
2 cups water
1/2 cup 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

Steps:

Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
Prepare dressing by combining all ingredients in a small saucepan over medium heat.
Bring mixture to a boil while stirring often with a whisk.
Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
Top salad with chicken and add rest of carrots to the center of each salad.

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Copycat Applebee's Low-Fat Blackened Chicken Salad image

Make and share this Copycat Applebee's Low-Fat Blackened Chicken Salad recipe from Food.com.

Provided by Sharon123

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 27

Ingredients

1/4 cup light mayonnaise (or try sour cream!)
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon mustard
1 tablespoon cider vinegar
1/4 teaspoon paprika
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 1/2 teaspoons black pepper
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne
2 boneless skinless chicken breast halves
2 tablespoons light butter
8 cups chopped iceberg lettuce (or blend of mixed lettuces)
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup black beans (optional)
1/2 cup shredded fat free mozzarella cheese
1/2 cup shredded fat-free cheddar cheese
1 large tomatoes, diced
1 hard boiled egg white, diced

Steps:

Dressing:.
Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
Marinade:.
Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
Recipe created by Todd Wilbur www.TopSecretRecipes.com.

Nutrition Facts : Calories 632.1, Fat 23.5, SaturatedFat 7.4, Cholesterol 106.5, Sodium 3977.1, Carbohydrate 66.5, Fiber 9.2, Sugar 50.7, Protein 44.9

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