Applebee’s-Inspired Oriental Chicken Salads
Makes 2 salads
Getting started Equipment you will need: zip-lock bag, 2 large plates, cutting board, chef knife, small bowl, whisk Do right away when you get home: action step 1
2 (3 oz.) chicken breasts
2 Tbsp. low-sodium soy sauce
2 tsp. corn starch
8 large romaine lettuce leaves
½ cup shredded purple cabbage
¼ cup shredded carrot
1/3 cup chow mein noodles
¼ cup slivered almonds
3 Tbsp. honey
1 ½ Tbsp. vinegar
¼ cup low-fat mayo
1 tsp. Dijon mustard
¼ tsp. olive oil
1. In a zip-lock plastic bag, combine soy sauce and corn starch. Add chicken and marinate for at least 1 hour.
2. Meanwhile, preheat grill. Chop lettuce. On two large plates, layer lettuce, cabbage, carrot, noodles and almonds. Set aside.
3. On preheated grill, over medium-high heat, cook chicken until juices run clear and thermometer inserted into the thickest part of the breast reads 160 (or cook in skillet). Remove from heat and allow to rest for 5 minutes.
4. While chicken is cooking, prepare dressing. In a small bowl, combine all ingredients. Thinly slice each cooked chicken breast and divide between salads. Drizzle with dressing. Serve.
Side items: grapes (or other fresh fruit)
Tips: To change the flavor of this salad, try adding mandarin oranges or swap the chicken for beef or pork. The ratios of the dressing ingredients can be tweaked to fit your personal tastes. For a more tangy dressing, add more vinegar; for a more sweet dressing, add more honey or a little sugar.
Shopping list: 2 (3 oz.) chicken breasts Romaine lettuce Shredded purple cabbage Shredded carrot Chow mein noodles Slivered almonds
Check for: Low-sodium soy sauce Corn starch Honey Vinegar Low-fat mayo Dijon mustard Olive oil
Other items needed: