Applebee S Low Fat Blackened Chicken Salad Recipe

Ingredients for Applebee S Low Fat Blackened Chicken Salad

• Boneless Skinless Chicken Breast Halves
• Light Butter
• Fat Free Mayonnaise
• Grey Poupon Dijon Mustard
• Honey
• Prepared Mustard
• White Vinegar
• Paprika
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon low-sodium soy sauce
• Worcestershire Sauce
• Salt
• Sugar
• Onion Powder
• Black Pepper
• Garlic Powder
• Cayenne Pepper
• White Pepper
• Iceberg Lettuce
• Red Cabbage
• Carrot
• Fat Free Mozzarella Cheese
• Fat Free Cheddar Cheese
• Tomatoes
• Egg White

How to Make Applebee S Low Fat Blackened Chicken Salad

1. **Make the Honey Mustard Dressing:** In a small bowl, whisk together 1/4 cup nonfat plain Greek yogurt, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon dried onion powder, and salt and pepper to taste. Cover and refrigerate until ready to use.
2. **Marinate the Chicken:** In a medium bowl, whisk together 1/4 cup water, 2 tablespoons lime juice, 1 tablespoon low-sodium soy sauce, and 1 teaspoon Worcestershire sauce. Add 2 boneless, skinless chicken breasts (about 1.5 lbs total). Cover and refrigerate for at least 2 hours, or preferably overnight.
3. **Prepare the Spice Blend:** In a small bowl, combine 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper (or less, to taste), 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano.
4. **Sear the Chicken:** Melt 1 tablespoon olive oil in a large skillet over medium-high heat. Sprinkle 1 teaspoon of the spice blend on one side of each chicken breast. Sear for 2-3 minutes per side, until nicely charred. Sprinkle the remaining spice blend over the chicken during cooking.
5. **Finish Cooking:** Transfer the chicken to a grill or broiler and cook for another 2-3 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. **Assemble the Salad:** While the chicken cooks, prepare your salad. In two large bowls, combine 4 cups of mixed greens, 1 cup shredded red cabbage, and 1/2 cup shredded carrots.
7. **Add Cheese and Toppings:** Mix 1/2 cup shredded nonfat cheddar cheese and 1/2 cup shredded nonfat mozzarella cheese. Top each salad with the cheese blend, 1/2 of a hard-boiled egg, sliced per egg, and 1/2 cup diced tomatoes.
8. **Serve:** Slice the cooked chicken into 1/2-inch slices and spread over the salads. Serve immediately with the honey mustard dressing on the side.