Applebee's Low-Fat Blackened Chicken Salad

"Menu description: "our non-fat honey mustard dressing and nonfat cheddar/mozzarella blend give this blackened chicken salad the same great taste as our original and less then 5 grams of fat. Todd Wilbur- TSR"
 
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photo by YiayiaMouse photo by YiayiaMouse
photo by YiayiaMouse
photo by YiayiaMouse photo by YiayiaMouse
Ready In:
4hrs 30mins
Ingredients:
27
Serves:
2
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ingredients

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directions

  • Make salad dressing by mixing ingredients in a small bowl by hand. Store in a covered container in the fridge until salad is ready.
  • Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl and stir.
  • Add the chicken to lime juice mixture. Cover bowl and keep in the fridge overnight or for at least a few hours.
  • Combine spices for the spice blend in a small bowl.
  • Sprinkle a teaspoon over one side of the chicken breasts, cover the entire surface with spice.
  • Melt butter in a hot pan.
  • sear chicken breasts for 2-3 minutes.
  • While first side is cooking, sprinkle another teaspoon of spice blend over the top of each breast.
  • Flip over and sear for another 2-3 minutes. Surface of the chicken should be charred and black.
  • Finish chicken off on your grill or broiler by cooking both sides for 2-3 minutes or until done.
  • While chicken is cooking, prepare salads by putting lettuce into two large bowls.
  • Add cabbage and carrots.
  • Mix the cheeses together and top the salads with the cheeses and half of hard-boiled egg.
  • Sprinkle diced tomato on each salad.
  • Slice the chicken breasts into 1/2-inch slices.
  • Spread chicken over salad and serve with dressing on side.

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Reviews

  1. YiayiaMouse
    WOW! WOW! WOW! This is a keeper, too, Michelle. Thanks so much! The only thing I changed was to lessen the dijon by 2T and add an additional 1t of vinegar because Gato's comment, "A little too much Dijon." So, if you don't LOVE it, cut back! (Same for the honey. Gato loves it but I'm not into the sweet.) MADE FOR PAC FALL 07
     
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