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: <gopher://sdf.org/0/users/myst32yt/recipes/
 Applebee#047s#253#040Low-Fat#040Asian#040Chicken#040Salad.txt>

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