Benihana Ginger Salad Dressing

Yield: 1 Servings

1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper

1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Applebee's Oriental Chicken Salad

Yield: 1 Servings


dressing:

3 TB Honey
1 1/2 ts White Vinegar
4 ts Mayonnaise
1 TB Dijon Mustard
1/8 ts Sesame Oil

Salad:

Vegetable Oil -- For Frying
1 Egg
1/2 c Milk
1/2 c Flour
1/2 c Corn Flake Crumbs
1 ts Salt
1/4 ts Pepper
1 Skinless Boneless Chicken Breast Halves
3 c Romaine Lettuce -- Chopped
1 c Red Cabbage -- Chopped
1 c Napa Cabbage -- Chopped
1/2 Carrot -- Shredded
1 Green Onion -- Sliced
1 TB Almonds -- Sliced
1/3 c Chow Mein Noodles


Using an electric mixer, blend together all the ingredients for the
dressing in a small bowl. Put the dressing in the refrigerator to
chill while you prepare the salad. Preheat the oil in a deep fryer
or frying pan over medium heat to 350. Oil needs to be at least 1/2"
deep. In a small, shallow bowl beat the egg, add the milk and mix
well. In another bowl, combine the flour with the cornflake crumbs,
salt and pepper. Cut the chicken breast into 4 to 5 long strips.
Dip each strip into the egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes
or until the coating has darkened to brown. Prepare the salad by
tossing the romaine with the red cabbage, napa cabbage and carrot.
Sprinkle the green onion on top of the lettuce mixture. Sprinkle the
almonds over the salad, then the chow mein noodles. Cut the chicken
into bite-size chunks. Place the chicken on the salad, forming a
pile in the middle. Serve with salad dressing on the side.

Applebee's Low-Fat Blackened Chicken Salad

**Dressing**

1/4 c fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c honey
1 T prepared mustard
1 T white vinegar
1/8 t paprika

**Salad**

8 c iceberg lettuce,Chopped
1/2 c red cabbage,Shredded
1/2 c carrot,Shredded
1/2 c fat free mozzarella,Shredded
1/2 c fat free cheddar,Shredded
1 lg tomato,diced
1 hardboiled egg white,diced


**Chicken Marinade**

1 c water
3 T lime juice
2 T soy sauce
1/2 T Worcestershire
**Cajun Spice Blend**
1/2 T salt
1 t sugar
1 t paprika
1 t onion powder
1 t black pepper
1/2 t garlic powder
1/2 t cayenne pepper
1/2 t white pepper

**other**


2 boneless,skinless chicken breast halves
2 T light butter
1. 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.
2. 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.
3. 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.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon
of the spice blend over one side of each of the chicken breasts. Cover the entire
surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon 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 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
7. 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 hard boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the
chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree.

Applebee's Low-Fat Asian Chicken Salad

Yield: 1 Servings


1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
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



1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. 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.
3. When chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. 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.
5. 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.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size
pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.