Saturday, September 4, 2010

Applebee's Oriental Chicken Salad

The original recipe calls for breading the chicken in cornflakes and pan frying it in oil. That's good too...but I made it grilled tonight. I also made some other modifications of course. But Jeremy and I both love this salad. Especially the dressing.

Oriental Dressing
  • 3 tablespoons Sugar free honey
  • 1 1/2 tablespoons rice vinegar
  • 1/4 cup fat free mayonnaise
  • 1 teaspoon Dijon mustard
  • 3 cups iceberg lettuce
  • 7-8 baby carrots, julienned or shredded
  • 1/3 cup chow mein noodles
  • (Optional) chopped almonds

  • 8 oz chicken tenderloins, seasoned w/ salt & pepper
  1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
  2. Cook chicken tenderloins on a Geroge Foreman grill or in a skillet. (4 mins in a GF grill).
  3. Prepare salad by tossing the chopped lettuce with the chopped carrots. Divide into 2 large bowls.
  4. Toss the salad dressing into the lettuce mixture.
  5. Sprinkle almonds (if using) and the chow mein noodles on top
  6. Cut the chicken into small bite-size chunks and place on top of the salad.
Makes 2 servings

(W/o almonds. Obviously, this is higher if you fry the chicken.)
Calories 260
Fat 6g
Sat Fat .5g
Cholesterol 49mg
Sodium 550mg
Potassium 326mg
Carbs 37g
Fiber 3g
Sugars 2g
Protein 20g

(I'd already eaten half my salad before I remember to take a pic!)

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