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?

Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced

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 hardboiled 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.

considering that the times have changed, so this menu 1064 units of the popular chain of casual restaurants. You Find this "Low-fat items and Fabulous" field In summer, when popular since 1997. Like the salad, the offender passport always be a fat-filled dressing that
sprinkled over the top of the mouth is a healthy, green (Spoon dressing is usually around 10-12 fat grams respectively). So if we can only know cool until the fat free dressing, we also
to make a big salad - four of them are Exact - with only 12 grams of fat around her plate. The majority of those coming from the grams of chicken, while crunchy chow mein noodles to get the rest. Only Make sure you plan ahead if you do. Chicken to marinate several hours, if you want to feel like the original. Get ready for some, eating a large salad.

• 1 cup teriyaki marinade
• 4 chicken breasts
• Fat-Free Asian Dressing
• 2 cups water
• Cup granulated sugar
• 3 tablespoons dry pectin
• 1 tablespoon white wine vinegar
• 1 / 2 tsp soy sauce
• 1 teaspoon salt
• 1 / 4 teaspoon garlic powder
• 1 / 4 teaspoon ground black pepper
• 1 / 4 teaspoon pepper
• 8 cups chopped romaine lettuce
• 8 cups chopped iceberg salad
• 3 cups shredded cabbage
• 3 cups chopped green cabbage
• 2 cups grated carrots
• 1 cup green onion
• 1 1 / 3 cup of crispy chow mein noodles

Combine teriyaki marinade and chicken breasts first in the media sealable bowl or plastic bag. Marinate chicken 3-4 hours. To Make the sauce by combining all ingredients In a small saucepan over medium heat. Bring mixture for boil, stirring constantly with a whisk, then remove from hot to cold. When sauce has cooled, pour in the container and cool. When the three had been marinated chicken, heat grill high heat. Grill chicken 3-4 minutes each side or until Done. Combine romaine lettuce and four, red and white cabbage and 1 cup grated carrot in a large bowl with dressing. Stir well. 5 Divide among four plates Greens tossed. Sprinkle 1 / 4 cup green onions on top of each salad, followed by 1 / 3 cup crunchy foods mein noodles. 6 In carrying out the chicken, cut each width, a bite-size pieces. Sprinkle the sliced chicken breast each salad. Put 7 cups of turnips quarter, amid piles of shelter each salad.

Nutrition Facts
Serving size - 1 salad
Total servings - 4
Fat (per serving) - 12g

if only the kitchen clone an exact science. While working at the same time I saw the bartender two different ways to make two different drinks days. Only after I gave him a tough grilling Access to his private "fix" the chain secret recipe. These clones contain the official material below. But if you want a little added - Pineapple juice, some independent thinking bartenders are suitable to do so - you may find yourself it creates a delicious version of this entertaining Smoothie. On that day the gods looking for clones other ways. But, to God, make sure your banana software and adults. This explains the gods will not ignore.

1 10-ounce box frozen sliced sweet strawberries, thawed
1 / 3 cup pina colada mix
2 cups ice
2 ripe bananas

Garnish
whipping cream
2 fresh strawberries

1. Use a blender to puree the entire contents of thawing a box of frozen strawberries.
2. Add 1 / 3 cup pina colada mix and 2 cups of ice in the blender.
3. Cut the tip of the tip of Banana - Put the side pieces to use then as a decoration - Put a banana in the blender.
4. Mix on high speed until the ice crushed and drink smooth. Pour into a tall glass two feet, as daiquiri glass.
5. Cut each half of strawberry up through the center and add one edge of each glass.
6. Cut each banana slice halfway through the middle and add Each side of the glass beside the strawberry. Top with whipped cream and serve with a straw.
Make 2 servings.

Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use
in our clone.

• 3 tablespoons vegetable oil
• 6 medium white onions, sliced
• 8 cups beef broth (Swanson is best)
• 1 cup water
• 2 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 plain hamburger buns
• 10 slices provolone cheese
• 10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.

Makes 10 servings.

• 4 cups cooked rice
• 1 cup frozen peas - thawed
• 2 tbsp finely grated carrot
• 2 eggs - beaten
• ½ cup diced onion
• 1½ tbsp butter
• 2 tbsp soy sauce
• salt
• pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice
has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.