Applebees Low Fat Asian Chicken Salad Food

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Prepare the dressing: In a small bowl or large measuring cup, combine the Greek yogurt, honey, vinegar, mustard, sesame oil, and salt. Taste and add more salt as desired. If the dressing is too thick for your liking, stir in 1 to 2 tablespoons milk, until the desired consistency is reached.
• In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately.

APPLEBEE'S LOW -FAT ASIAN CHICKEN SALAD

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.

ASIAN CHICKEN SALAD (APPLEBEE'S COPYCAT RECIPE)

Steps:

• In a small bowl, whisk together the honey, mayo, mustard, vinegar, and sesame oil. Refrigerate while you prepare the salad.
• Bake the chicken strips according to the package directions (about 20 minutes.) Remove and allow to cool off. Cut up into thin pieces.
• Mix together some of the lettuce and coleslaw.
• Divide among individual plates, top with the chicken pieces, almonds, and chow mein noodles. Drizzle the dressing on top.
• Serve right away and enjoy!

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

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.

APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
• Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
• When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
• Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts.
• Cover the entire surface of the chicken with spice.
• Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
• Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
• While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
• Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

APPLEBEE'S LOW FAT ASIAN CHICKEN SALAD

Steps:

• 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.