Applebee's Restaurant - Asian Crunch Salad Recipe


This restaurant copycat recipe for Applebee's Asian Crunch Salad is part of the new under 550 calories menu.It sells for $8.99 but you can make it at home for a lot less.  It contains a grilled chicken breast served over a bed of salad greens with onions, roasted red pepper, cucumbers and sugar snap peas, sliced almonds and cilantro with an Asian vinaigrette.

Ingredients

Applebee's Oriental Dressing Low Fat
Meat and Marinade
Salad
2 cups water
2 boneless, skinless chicken breasts
1 Dole Asian Crunch Salad Kit
1/2 cup sugar
1 cup Teriyaki marinade
1/2 red onion, sliced
1 Tablespoon white vinegar
 
1/2 cucumber, peeled and sliced
1/2 teaspoon soy sauce
 
roasted red pepper from a jar, to taste
1 teaspoon salt
 
 
1/4 teaspoon garlic powder
 
 
1/4 teaspoon ground black pepper
 
 
1/2 teaspoon paprika
 
 

This kit includes:

  • Romaine Lettuce
  • Iceberg Lettuce
  • Green Cabbage
  • Red Cabbage
  • Carrots
  • Snow Peas
  • Dried Pineapple
  • Sliced Almonds
  • Crisp Noodles
  • Sesame Ginger Salad Dressing(An original blend made exclusively for Dole)


All the ingredients in the kit are all natural.

Directions

Make the Salad Dressing

  1. You can use the dressing in the kit or make your own by combining the ingredients in the list.


Marinate the Chicken
  1. Combine the Teriyaki sauce and the chicken in a resealable plastic bag.
  2. Mix the marinade and seal the bag.
  3. Refrigerate for at least 30 minutes in the refrigerator.

Grill the Chicken
  1. Heat a George Foreman indoor grill.
  2. Cook the chicken until completely done.
  3. Remove to a plate and allow to rest for 5 minutes to seal in the juices.

Build the Salad
  1. Divide the contents of the salad kit onto two large plates.
  2. Add the other sliced vegetables.
  3. Thinly slice the chicken breasts and place on top of the salad.
  4. Serve the dressing on the side.


Tips


  • You can substitute the Teriyaki sauce marinade for any Asian flavored salad dressing or just grill plain chicken.
  • Any left over salad can be folded into a whole wheat burrito for a sandwich roll up.

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