Zutaten für Applebee's Low Fat Asian Chicken Salad
- 1/2 cup teriyaki marinade
- 1 lb boneless, skinless chicken breasts
- 3 cups romaine lettuce
- 3 cups iceberg lettuce
- 1 cup shredded red cabbage
- green cabbage
- 1 1/2 cups shredded carrots
- 1/2 cup sliced green onions
- 1 cup crisp chow mein noodles
- water
- sugar
- dry pectin
- white vinegar
- 1/4 cup soy sauce
- salt
- garlic powder
- ground black pepper
- paprika
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Zubereitung von Applebee's Low Fat Asian Chicken Salad
- In a medium bowl or resealable bag, whisk together teriyaki marinade. Add chicken breasts and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- While chicken marinates, prepare the dressing: In a small saucepan, combine rice vinegar, soy sauce, honey/maple syrup, sesame oil, ginger, garlic, and red pepper flakes (if using).
- Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and cook for 2 minutes, then remove from heat and let cool completely.
- Once cool, transfer dressing to a container and refrigerate.
- Preheat grill or skillet to medium-high heat.
- Grill or pan-fry chicken for 3-4 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, then slice it into 1/2-inch strips.
- In a large bowl, combine mixed greens, red cabbage, and 1 cup of shredded carrots.
- Pour desired amount of chilled dressing over the salad and toss gently to coat.
- Divide salad among four plates.
- Top each salad with sliced chicken, remaining shredded carrots, green onions, and chow mein noodles.
Nutrition Information (Approximate per serving)
Sodium
144 g
Sugar
178g
Fat
0g
Carbs
19g
