Applebee's Low -Fat Asian Chicken Salad

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

• Ready In: 4 hrs 20 mins
• Serves: 4

Ingredients

• 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

• 2  cups water
• 1⁄2 cup sugar
• 3  tablespoons  dry pectin
• 1  tablespoon white vinegar
• 1⁄2 teaspoon soy sauce
• 1  teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon paprika

Directions

1. Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
2. Prepare dressing by combining all ingredients in a small saucepan over medium heat.
3. Bring mixture to a boil while stirring often with a whisk.
4. Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
5. When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
6. Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
7. Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
8. When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
9. Top salad with chicken and add rest of carrots to the center of each salad.