APPLEBEE ’ S

Grilled Oriental Chicken Salad

APPLEBE E’ S SERVES THIS SALAD WITH FRIED CHICKEN. THE GRILLED OPTION HAS FAR FEWER CALORIES AND IS JUST AS FLAVORFUL—MAYBE EVEN MORE SO!

Oriental Salad Dressing 1 / 4 cup mayonnaise, regular or reduced fat 1 / 4 cup rice wine vinegar 2 tablespoons golden brown sugar

1 teaspoon sesame oil

1 teaspoon yellow mustard

2 tablespoons soy sauce

1 (8-ounce) boneless skinless chicken breast 1 / 2 teaspoon kosher salt 1 / 4 teaspoon pepper 3 cups shredded green cabbage

3 large carrots, julienned

1 cup rice noodles, such as La Choy 1 / 3 cup sliced almonds, lightly toasted

1. Do ahead: To make the Oriental Salad Dressing, whisk the mayonnaise and vinegar until smooth and well blended. Stir in the brown sugar, sesame oil, mustard, and soy sauce. Whisk the dressing briskly until well blended. Cover and refrigerate until needed.

2. Split the chicken breast and pound lightly between 2 sheets of plastic wrap. Season on both sides with the salt and pepper. Cover and refrigerate until ready to use.

3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

4. Grill the chicken 5 to 7 minutes per side, or until cooked through, and no longer pink in the center. Let the chicken rest, lightly covered, for at least 10 minutes before slicing into bite-sized pieces.

5. To assemble the salad, toss the cabbage with half the salad dressing and arrange it on chilled plates. Layer the carrots on top, then sprinkle the rice noodles and toasted almonds over the carrots. Top the salads with the sliced chicken pieces.

6. Drizzle a little more of the salad dressing over the salad, and serve any remaining dressing on the side.