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Applebee's Low Fat Asian Chicken Salad Recipe

Craving Applebee's Asian Chicken Salad but watching your waistline? This lighter, healthier version delivers the same incredible flavors in a fraction of the time! Tender, teriyaki-marinated chicken breast atop a vibrant mix of crisp lettuce, crunchy cabbage, and sweet carrots, all tossed in a homemade low-fat dressing. Get ready for a flavor explosion that's both satisfying and guilt-free! (Inspired by Todd Wilbur)

Prep Time 60 mins
Cook Time 260 mins
Calories 250.6 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Applebee's Low Fat Asian Chicken Salad 82

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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
  • 0 units green cabbage
  • 1 1/2 cups shredded carrots
  • 1/2 cup sliced green onions
  • 1 cup crisp chow mein noodles
  • 0 units water
  • 0 units sugar
  • 0 units dry pectin
  • 0 units white vinegar
  • 1/4 cup soy sauce
  • 0 units salt
  • 0 units garlic powder
  • 0 units ground black pepper
  • 0 units paprika

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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.

Nutrition Information (Approximate per serving)

Sodium

144 g

Sugar

178g

Fat

0g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Asian Japanese Healthy Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Occasion Salads Poultry Vegetables Salad Dressings Chicken Copycat Meat Chicken Breasts Greens Lettuces Novelty