* Exported from MasterCook *

APPLEBEE'S LC BLACKENED CHICKEN SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 0-5G Low Carb Salad-Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***dressing***
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tsp molasses -- to taste
1 tbsp prepared mustard
1 tbsp white vinegar
1/8 tsp paprika
***chicken marinade***
1 cup water
3 tbsp lime juice
2 tbsp soy sauce
1/2 tbsp Worcestershire sauce
***Cajun spice blend***
1/2 tbsp salt
1 tsp splenda
1 tsp paprika
1 tsp onion powder
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp white pepper
8 chicken breast, no skin, no bone, R-T-C -- halved
2 tbsp butter
***salad***
8 cups shredded lettuce -- iceberg
1/2 cup shredded cabbage -- red
2 tbsp carrot -- shredded
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 lg tomato -- diced
1 eggs, hard-boiled -- diced

DRESSING: Combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

MARINADE: 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.

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.

Combine the spices for the Cajun spice blend in a small bowl. Sprinkle spice blend over one side of each of the chicken breasts. pat in well.

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 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. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
While chicken is cooking prepare the salad in a large bowl. Reserve some lettuce and line a serving plate. 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. Slice the chicken breasts, across each breast in 1" 25mm slices. Spread the chicken over the top of the salad on the serving plate and serve immediately with dressing on the side.

Source: Top Secret Recipes by Todd Wilbur. Modified for LC by Tony Blakemore

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Per Serving (excluding unknown items): 447 Calories; 20g Fat (41.2% calories from fat); 58g Protein; 7g Carbohydrate; 2g Dietary Fiber; 194mg Cholesterol; 1067mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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