Applebee's Asian Chicken Salad Recipe

• 1 c. teriyaki marinade
• 4 x chicken breast fillets
• 2 c. water
• 1/2 c. granulated sugar
• 3 Tbsp. dry pectin
• 1 Tbsp. white vinegar
• 1/2 tsp soy sauce
• 1 tsp salt
• 1/4 tsp garlic pwdr
• 1/4 tsp freshly-grnd black pepper
• 1/4 tsp paprika
• 8 c. minced Romaine lettuce
• 8 c. minced Iceberg lettuce
• 3 c. shredded red cabbage
• 3 c. shredded green cabbage
• 2 c. shredded carrots
• 1 c. minced green onion
• 1 1/3 c. crispy chow mein noodles

1. Combine teriyaki marinade and chicken breasts in a medium bowl or possibly resealable plastic bag.
2. Marinate chicken for 3 to 4 hrs.
3. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat.
4. Bring mix to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cold.
5. When dressing has cooled, pour it into a covered container and chill.
6. When chicken breasts have marinated, preheat barbecue grill to high heat.
7. Grill chicken for 3 to 4 min per side, or possibly till done.
8. Combine the Romaine and Iceberg lettuce, red and green cabbage and 1 c. of shredded carrots in a large bowl with the dressing.
9. Toss well.
10. Divide the tossed greens among four plates.
11. Sprinkle 1/4 c. of green onions over each salad, followed by 1/3 c. of crispy chow mein noodles.
12. When the chicken breasts are done, slice each one, widthwise, into bite-size pcs.
13. Sprinkle the sliced chicken breasts over each salad.
14. Place a 1/4-c. pile of shredded carrots in the center of each salad.
15. This recipe yields 4 servings.

teriyaki marinade, chicken, water, sugar, pectin, white vinegar, soy sauce, salt, garlic, black pepper, paprika, romaine lettuce, shredded red cabbage, green cabbage, carrots, green onion, noodles

Taken from cookeatshare.com/recipes/applebee-s-asian-chicken-salad-68201 (may not work)