MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Applebee's Low-Fat Asian Chicken Salad
 Categories: Copycat, Salads
      Yield: 4 Servings

      1 c  Teriyaki marinade
      4    Chicken breast fillets

MMMMM------------------FAT-FREE ASIAN DRESSING-----------------------
      2 c  Water
    1/2 c  Granulated sugar
      3 tb Dry pectin
      1 tb White vinegar
    1/2 ts Soy sauce
      1 ts Salt
    1/4 ts Garlic powder
    1/4 ts Ground black pepper
    1/4 ts Paprika
      8 c  Romaine lettuce; chopped
      8 c  Iceberg lettuce; chopped
      3 c  Red cabbage; shredded
      3 c  Green cabbage; shredded
      2 c  Carrots; shredded
      1 c  Green onion; chopped
  1 1/3 c  Crispy chow mein noodles

  As the seasons change so does the menu, at this popular 1064-unit
  casual restaurant chain. You'll find this item in the Low-Fat and
  Fabulous column during the summer months where it's been a favorite
  since 1997. As with any salad, the waistline violator is the
  traditionally fat-filled dressing that's drizzled in gobs over the
  top of very healthy greens (1 tb of dressing is usually around 10 to
  12 g of fat each). So if we can just figure out a cool way to make
  the dressing fat-free, we're well on our way to making huge
  salad--four of them to be exact--with only 12 g 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.

  Combine teriyaki marinade and chicken breasts in a medium bowl or
  resealable plastic bag. Marinate chicken for 3 to 4 hours.

  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.

  When chicken breasts have marinated, preheat barbecue grill to high
  heat. Grill chicken for 3 to 4 minutes per side, or until done.

  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.

  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.

  When the chicken breasts are done, slice each one, widthwise, into
  bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

  Place a 1/4 cup pile of shredded carrots in the center of each salad.

  Recipe FROM: 

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