Best Whalins Low Fat Asian Salad Recipes

Applebee's Low -Fat Asian Chicken Salad image

Provided by Michelle_My_Belle

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup teriyaki marinade
4 chicken breast fillets
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 cups crisp chow mein noodles
2 cups water
1/2 cup sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

Steps:

Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
Prepare dressing by combining all ingredients in a small saucepan over medium heat.
Bring mixture to a boil while stirring often with a whisk.
Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
Top salad with chicken and add rest of carrots to the center of each salad.

Fat Free Asian Salad Dressing image

Provided by SaraFish

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

2 garlic cloves
1 piece fresh ginger (about the size of a garlic clove)
3 ounces soy sauce
1 1/2 ounces red wine vinegar
1 tablespoon sugar
3 drops sesame oil
1/2 ounce water

Steps:

There are 2 options for preparing this dressing.
You can either whir ingredients in blender, which makes it a little frothy- which I like.
Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
Either way, it's fabulous!
You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.

Whalin's Low-Fat Asian Salad image

Provided by Papagayita

Time 30m

Yield 10 cups of salad, 8-10 serving(s)

Number Of Ingredients 24

3 cups purple cabbage, finely sliced
1 cup broccoli, cut into small pieces
4 carrots, cut into match stick size pieces
1 1/2 cups bean sprouts
2 bell peppers, sliced thin (red or yellow)
1 bunch cilantro, diced
1 jalapeno, finely diced (to taste!)
1 bunch cilantro, diced (use finely diced stems in dressing)
1 cup fresh basil leaf, shredded
1/2 cup fresh mint leaves
2 green onions, including green parts diced
2 cups Baby Spinach, washed
1 cup arugula, washed and stems cut off
1/2 cup pine nuts (optional or use crushed almonds)
4 tablespoons fresh ginger, minced
5 garlic cloves, minced (or to taste. I usually use 5-10)
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
1 tablespoon olive oil (optional)
2 tablespoons brown sugar (to taste)
1 tablespoon jalapeno, diced (or to taste)
1/2 cup warm water (to taste)
1 lime, juiced
1/4 cup diced cilantro (use stems)

Steps:

Mix salad ingredients together.
Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
Pour dressing over salad before serving.
Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.

Nutrition Facts : Calories 156.6, Fat 9.6, SaturatedFat 1, Sodium 311.4, Carbohydrate 16.8, Fiber 4.1, Sugar 8.5, Protein 4.5