Applebee's Low-Fat Asian Chicken Salad

Dressing:

2 cups water

1/2 cup sugar, or sugar substitute

3 TBSP. dry pectin

1 TBSP. white vinegar

1/2 tsp. lite soy sauce

1 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1/4 tsp. paprika

Chicken:

1 cup teriyaki sauce (look for one low in carbs/calories)

4 boneless, skinless chicken breasts

Salad:

8 cups chopped romaine lettuce

8 cups chopped iceberg lettuce

3 cups shredded red cabbage

3 cups shredded green cabbage

2 cups shredded carrots

1 cup chopped green onion

1-1/3 crispy chow mein noodles

Combine teriyaki marinade and chicken in a bowl or resealable bag and let marinade for 3-4 hours. Prepare the dressing by combining all the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove pan from the heat to cool. When dressing has cooled, pour into a covered container and chill in the fridge. When chicken has marinaded, preheat bbq grill to high heat. Grill chicken 3-4 minutes per side or until done. Meanwhile, combine all the lettuces and cabbages and 1 cup of the carrots in a large bowl and toss with the dressing. Divide the mixture between 4 plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy noodles. When the chicken is done, slice each one into bite size pieces and lay on top of each salad. Place 1/4 cup pile of shredded carrots in the center of each salad. SO YUMMY!!