1/1 Photo of Applebee's Low -Fat Asian Chicken Salad
4 hrs 20 mins
Make sure you plan ahead for this one--chicken should marinate for a few hours if you want it to taste like the original. Todd Wilbur- TSR
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- 1 cup teriyaki marinade
- 4 chicken breast fillets
- 8 cups chopped romaine lettuce
- 8 cups chopped iceberg lettuce
- 3 cups shredded red cabbage
- 3 cups shredded green cabbage
- 2 cups shredded carrots
- 1 cup chopped green onion
- 1 1/3 cups crisp chow mein noodles
Fat Free Asian Dressing
- 1Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
- 2Prepare dressing by combining all ingredients in a small saucepan over medium heat.
- 3Bring mixture to a boil while stirring often with a whisk.
- 4Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
- 5When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
- 6Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
- 7Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
- 8When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
- 9Top salad with chicken and add rest of carrots to the center of each salad.
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Nutritional Facts for Applebee's Low -Fat Asian Chicken Salad
Serving Size: 1 (654 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 250.5
- Calories from Fat 7
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 3469.8 mg
- Total Carbohydrate 57.0 g
- Dietary Fiber 7.9 g
- Sugars 44.5 g
- Protein 9.0 g
The following items or measurements are not included:
chicken breast fillets
crisp chow mein noodles