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Applebee's Blackened Chicken Salad

Type: Chicken
Courses: Salads
Serves: 6 people

Recipe Ingredients

  Dressing
1/4 cup 59mlFat free mayonnaise
1/4 cup 59mlGrey Poupon Dijon mustard
1/4 cup 59mlHoney
1 tablespoon 15mlPrepared mustard
1 tablespoon 15mlWhite vinegar
1/8 teaspoon 0.6mlPaprika
  Chicken Marinade
1 cup 237mlWater
3 tablespoons 45mlLime juice
2 tablespoons 30mlSoy sauce
1/2 tablespoon 7.5mlWorcestershire
  Cajun Spice Blend
1/2 tablespoon 7.5mlSalt
1 teaspoon 5mlSugar
1 teaspoon 5mlPaprika
1 teaspoon 5mlOnion powder
1 teaspoon 5mlBlack pepper
1/2 teaspoon 2.5mlGarlic powder
1/2 teaspoon 2.5mlCayenne pepper
1/2 teaspoon 2.5mlWhite pepper
2   Chicken breast halves - boned, skinned
2 tablespoons 30mlLight butter
  Salad
8 cups 1168g / 41ozIceberg lettuce; chopped
1/2 cup 118mlRed cabbage; shredded
1/2 cup 55g / 1.9ozCarrot; shredded
1/2 cup 118mlFat free mozzarella; shredded
1/2 cup 118mlFat free cheddar; shredded
1 cup 62g / 2.2ozTomato; diced (large)

Recipe Instructions

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 1 tsp of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 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.

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 salads by splitting the lettuce into 2 large bowls. 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 breast, across each breast in 1/2" slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

Source:
Top Secret Recipes by Todd Wilbur.

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