Applebee S Low Fat Asian Chicken Salad Recipe

Ingredients for Applebee S Low Fat Asian Chicken Salad

• 1/2 cup low-sodium teriyaki marinade
• Chicken Breast Fillets
• Romaine Lettuce
• Iceberg Lettuce
• Red Cabbage
• Green Cabbage
• 2 cups shredded carrots (1 cup for salad, 1 cup for garnish)
• Green Onion
• Crisp Chow Mein Noodles
• Water
• Sugar
• Dry Pectin
• White Vinegar
• Soy Sauce
• Salt
• Garlic Powder
• Ground Black Pepper
• Paprika

How to Make Applebee S Low Fat Asian Chicken Salad

1. 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).
2. 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).
3. 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.
4. Once cool, transfer dressing to a container and refrigerate.
5. Preheat grill or skillet to medium-high heat.
6. Grill or pan-fry chicken for 3-4 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
7. Let chicken rest for 5 minutes, then slice it into 1/2-inch strips.
8. In a large bowl, combine mixed greens, red cabbage, and 1 cup of shredded carrots.
9. Pour desired amount of chilled dressing over the salad and toss gently to coat.
10. Divide salad among four plates.
11. Top each salad with sliced chicken, remaining shredded carrots, green onions, and chow mein noodles.