Recipe featured here - click
for info
|
Top
Secret Recipes
version of
Applebee's
Low-Fat Asian Chicken Salad
|
Send
this recipe
to a friend!
Click here. |
As
the seasons change so does the menu, at this popular 1064-unit casual
restaurant chain. YouÆll find this item in the ôLow-Fat and
Fabulousö column during the summer months where itÆs been a
favorite since 1997. As with any salad, the waistline violator is the
traditionally fat-filled dressing thatÆs drizzled in gobs over the
top of very healthy greens (a tablespoon of dressing is usually around
10-12 grams of fat each). So if we can just figure out a cool way to
make the dressing fat-free, weÆre well on our way to making huge
salad û four of them to be exact û with only 12 grams 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.
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 û 1 salad
Total servings û 4
Fat (per serving) û 12g
Calories (per serving) û 575
Back
to Menu
Please
do not distribute, publish or display this recipe without
permission.
It is a violation of the copyright.
Copyright
⌐ 1999 Top Secret Recipes, Inc. All Rights Reserved
Terms and Conditions
|