MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Applebee's Low-Fat Blackened Chicken Salad
Categories: Copycat, Salads
Yield: 2 Servings

MMMMM--------------------------DRESSING-------------------------------
1/4 c Fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c Honey
1 tb Prepared mustard
1 tb White vinegar
1/8 ts Paprika

MMMMM----------------------CHICKEN MARINADE---------------------------
1 c Water
3 tb Lime juice
2 tb Soy sauce
1/2 tb Worcestershire

MMMMM---------------------CAJUN SPICE BLEND--------------------------
1/2 tb Salt
1 ts Sugar
1 ts Paprika
1 ts Onion powder
1 ts Black pepper
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts White pepper

MMMMM--------------------------CHICKEN-------------------------------
2 Boneless; skinless chicken
-breast halves
2 tb Light butter

MMMMM---------------------------SALAD--------------------------------
8 c Iceberg lettuce; chopped
1/2 c Red cabbage; shredded
1/2 c Carrot; shredded
1/2 c Fat-free mozzarella cheese;
-shredded
1/2 c Fat-free cheddar cheese;
-shredded
1 lg Tomato; diced
1 Egg white; hard boiled;
-diced

Applebee's original Blackened Chicken Salad quickly became a favorite,
encouraging this popular full-service chain to create a low-fat
version of the delish dish. While most of the fat in the original
comes from the tasty honey mustard dressing, this version creates a
dressing that tastes just as good, yet has not a single gram of fat.
Combine that with fresh lettuce, shredded carrot, a little egg white,
non-fat shredded cheese, and a delicious Cajun spice blend which
generously coats chicken seared in light butter then grilled, and you
have a majorly munchable salad which is incredibly easy on the
waistline. Who says you need gobs of fat to create a tasty meal?

Make dressing by combining ingredients in a small bowl. Mix well by
hand. Store in a covered container in the refrigerator until salad is
ready.

Combine water, lime juice, soy sauce, and Worcestershire in a medium
bowl, and stir. Add the chicken breasts to the marinade, cover bowl
and keep in refrigerator for several hours. Overnight is even better.

When chicken is marinated, preheat a frying pan or skillet (an iron
skillet, if you've got it) over medium/high heat. Also, preheat your
barbecue grill to medium/high heat.

Combine the spices for the Cajun spice blend in a small bowl.
Sprinkle 1 ts of the spice blend over one side of each of the chicken
breasts. Cover the entire surface of the chicken with spice.

Melt the butter in the hot pan, then sear the chicken breasts for 2
to 3 minutes on the side with the spices. While first side cooks,
sprinkle another 1 ts of spice over the top of each chicken breast,
coating that side as you did the other. Flip the chicken over, and
sear for another 2 to 3 minutes. The surface of the chicken will be
coated with a charred, black layer of flavor. This is exactly what
you are shooting for.

Finish the chicken off on your barbecue grill. Grill each breast on
both sides for 2 to 3 minutes, or until they are done.

While chicken is cooking prepare the salads by splitting the lettuce
into two large bowls. Toss in the red cabbage and carrots. Mix the
cheeses together, then top the salad with the cheeses and hardboiled
egg. Sprinkle the diced tomato on each salad.

Slice the chicken breast, across each breast in 1/2"-thick slices.
Spread the chicken over the top of the salad and serve immediately
with dressing on the side.

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

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)