Hard Rock Cafe Baked Potato Soup

Recipe Ingredient
8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
1/2 cup Parsley - chopped
1 1/2 tsp Granulated garlic
11/2 tsp Salt
11/2 tsp Red pepper sauce
11/2 tsp Coarse black pepper
1 cup Cheddar cheese - grated
1/2 cup Green onions - diced

Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese andchopped parsley.
Makes 8 Servings.

Good Reasons Italian Dressing

Serving Size : 1
Categories : Dressings

Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbls Garlic Salt
1 Tbls Onion Powder
1 Tbls Sugar
2 Tbls Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbls Parsley
1/4 tsp Celery Salt
2 Tbls Salt
1 Env. Cup Of Soup Cream Of Chicken Mix
1/4 C Cider Vinegar
2 Tbls Water
2/3 c Oil

Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend

El Pollo Loco Chicken

Serving Size : 4
Categories : Chicken Sauces

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
1 Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again toskin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces.

BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

El Pollo Loco (Pollo Asada)

Serving Size : 4
Categories : Chicken Cheese/Eggs


Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup White wine vinegar
1 cup Olive oil
1/2 cup White wine
Oregano
Thyme
Salt
10 milliliters Garlic -- mince
1 1/2 teaspoons Hot sauce

Mix all ingredients and marinade two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done.

CHI-CHI'S CHICKEN FAJITAS

Recipe
Categories: Mexico, Restaurants, Poultry
Yield: 1 Servings
From: Brett Jones

In the last 17 years, I've worked for a LOT of restaurants :) My favorite trick was from Chi-Chi's [ha! I NEVER signed that non-disclosure agreement] .... the absolute best marinade for chicken (we used it for our fajitas) is margarita mix. Yes, just go out and find your favorite margarita mix (Mr & Mrs T's is good) or a little sweet & sour, put the chicken breasts in a shallow pan and cover with the mix. Marinate at least overnight, preferably for 24 hours.

Chevys Mesquite-Grilled BBQ Chicken Quesadilla

With this secret recipe from the latest TSR low-lat book, it isn't necessary to cook the chicken over a mesquite grill as they do in the restaurant chain. Sure, you could get some mesquite wood chips and throw 'em on your barbecueor you can use that charcoal that has mesquite in it.

But an easier way to get the flavor of mesquite--especiallyif all you've got is a gas grill--is to soak the chicken in a marinade made with mesquite-flavored liquid smoke. In the restaurant these puppies are made with red chili tortillas.

Since these type of tortillas can be a drag to track down, especially in fat-free versions, we'll use plain fat-free tortillas for our tasty reduced-fat clone.

Mesquite Marinade recipe

1/2 cup water

1 teaspoon mesquite-flavored liquid smoke

1/2 teaspoon salt

dash ground black pepper
Spicy BBQ Sauce

1/2 cup Bull's-Eye Original BBQ Sauce

1/4 teaspoon cayenne pepper

dash chili powder
1 boneless chicken breast

1/3 cup sliced red bell pepper

1/3 cup sliced green bell pepper

1/3 cup sliced Spanish onion

2 large (12-inch) fat-free flour tortillas

1 1/3 cups shredded Monterey Jack cheese

1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover, and chill for one hour.

2. When the chicken is finished marinating, preheat your grill to high temperature.

3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small bowl.

4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces.

5. Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Saut?the sliced peppers and onion in the pan for 4 to 5 minutes or until the veggies start to brown.

6. Set a large skillet over medium/low heat.

7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken.

8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 cup of cheese.

9. Fold the other side of the tortilla over the filling, and press down so that it stays in place.

10. By this time, the cheese on the bottom should be melted. If not, wait another minute or so, then flip the quesadilla over and heat for another couple minutes or until all of the cheese has melted.

11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second quesadilla and serve immediately with salsa on the side.Serves 4 as an appetizer.

Total servings 4

Burger King BK Broiler

This grilled chicken sandwich was introduced byAmerica's number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens.

This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.

Recipe for Marinade

3/4 cup water

2 teaspoons ketchup

1 teaspoon salt

1/4 teaspoon liquid smoke

1/8 teaspoon pepper

1/8 teaspoon oregano

dash onion powder

dash parsley

2 chicken breast fillets

4 sesame seed hamburger buns

1 1/3 cups chopped lettuce

1/4 cup mayonnaise

8 tomato slices

1. Make the marinade by combining the ingredients in a medium bowl.

2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4 - inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better.

3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done.

4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or facedown on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn.
5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun.

6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.

7. Arrange two tomato slices on the lettuce.

8. Place a chicken breast on the toasted face of the bottom bun.

9. Flip the top part of the sandwich over onto the bottom and scarf out.

Serves 4.
Tidbits

Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.

Boston Chicken Saucer Sized Chocolate Chip

Categories: Desserts, Cookies
Yield: 1 servings

4 oz Nestle's Milk Chocolate bars
4 oz Baker's german sweet choc
4 oz Dove milk chocolate
Cookie dough
Use your own recipe

Melt 3 chocolates, stirring until smooth. Pour into greased 9" metal pie pan and refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until ready to use. Use 1/3 c dookie dough, flattening to a 3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled. The cookies will look almost "RAW" at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes.

Boston Chicken Marinade/basting Sauce

Boston Chicken Marinade/basting Sauce

Categories: Sauces
Yield: 1 servings

Recipe's Ingredients
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika

Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste every 8-10 minutes during the baking time.

Boston Chicken Cranberry Sauce

Boston Chicken Cranberry Sauce


Categories: Sauces, Fruits
Yield: 3 cups

Recipe's ingredients:
1 lb Can jellied cranberry sauce
10 oz Jar Smucker's Simply Fruit Orange Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries; each sliced 2 or 3 pcs horizont.
1/3 c Walnuts; chop fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.

Boston Chicken & KFC Rotisserie Style Chicken

Boston Chicken & KFC Rotisserie Style Chicken


Serving Size : 4

Recipe's ingredients:
1/4 c Oil1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Big Bucket In The Sky Chicken

Big Bucket In The Sky Chicken


Recipe Categories: Polkadot, Menarea, Chicken
Yield: 1 Servings

3 c Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup-A-Soup
-powder
2 pk Good Seasons Italian
-Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine

Moisten chicken in water. Place coating mixture in an oven roasting bag and shake until chicken is covered. Bake in 350 degree oven for about 40 minutes or until juices are clear.

Big Boy's Chicken Gravy

Big Boy's Chicken Gravy


Categories: recipe for Sauces, Chicken
Yield: 1 quart
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit.

Serve at once.

Can freeze up to 4 months.

BAKED BEANS LIKE BOSTON CHICKEN

BAKED BEANS LIKE BOSTON CHICKEN


Recipe Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 c Dried Onions
Reconstitute in 1/4 c hot water 5 minutes
24 Oz-Jar Great Northern Beans
1 c Hunt's Ketchup
1/2 c Open Pit Hickory Flavored
Bbq Sauce
1 lg Can Baked Beans

While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week.

Freeze to use in 4 months.

Bake And Baste Chicken (Boston Chicken)

Bake And Baste Chicken (Boston Chicken)

Yield: 1 servings

1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Washed/patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer.

Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.

This recipe serves 4.

Applebee's Tequila Lime Chicken

Applebee's Tequila Lime Chicken

It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend.

Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below.

Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side.

Marinade

1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic1 teaspoon mesquite liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon tequila
4 chicken breast fillets

Mexi-Ranch Dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 1/2 teaspoons white vinegar

1 teaspoon minced canned jalapeno slices (nacho slices)

1 teaspoon minced onion

1/4 teaspoon dried parsley

1/4 teaspoon Tabasco pepper sauce

1/8 teaspoon salt

1/8 teaspoon dried dill weed

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon cumin

1/8 teaspoon chili powderdash garlic powderdash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend

2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.

3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4.

Tidbits

Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half.

Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad

Applebee's 60-item menu is revised twice a year.That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change.

One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings.

This recipe comes from the third book, "Top Secret Restaurant Recipes," but the dressing has been improved to more closely match the current dressing served at the restaurant.

Oriental Dressing

3 tablespoons honey

1 1/2 tablespoons rice winevinegar

1/4 cup mayonnaise1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt and pepper.

5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

8. Sprinkle sliced green onion on top of the lettuce.

9. Sprinkle almonds over the salad, then the chow mein noodles.

10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.Makes 1 dinner-size salad.

Applebee's Low-Fat Blackened Chicken Salad

Applebee's Low-Fat Blackened Chicken Salad

Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat.

Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal?

That is why the recipe is collectible

Dressing

1/4 cup fat free mayonnaise

1/4 cup Grey Poupon Dijon mustard

1/4 cup honey

1 tablespoon prepared mustard1 tablespoon white vinegar

1/8 teaspoon paprika

Chicken Marinade

1 cup water

3 tablespoons lime juice

2 tablespoons soy sauce

1/2 tablespoon Worcestershire

Cajun Spice Blend

1/2 tablespoon salt1 teaspoon sugar

1 teaspoon paprika

1 teaspoon onion powder1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves

2 tablespoons light butter

Salad

8 cups chopped iceberg lettuce

1/2 cup shredded red cabbage

1/2 cup shredded carrot

1/2 cup fat free shredded mozzarella cheese

1/2 cup fat free shredded cheddar cheese

1 large tomato, diced1 hardboiled egg white, diced

1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

2. 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.

3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you抳e got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

5. 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.

6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.

Applebee's Low-Fat Asian Chicken Salad

Applebee's Low-Fat Asian Chicken Salad

As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. As with any salad, the waistline violator is the traditionally fat-filled dressing that is drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each).

So if we can just figure out a cool way to make the dressing fat-free, we're well on our way to making huge salad for four of them to be exact with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one.

The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.

Ingredients for this recipe:

1 cup teriyaki marinade

4 chicken breast fillets Fat-Free Asian Dressing

2 cups water

1/2 cup granulated 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

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 crispy chow mein noodles

1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.

3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.

4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.

5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.

6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

Nutrition Facts

Serving size 1 salad

Total servings 4

Fat (per serving) 12g

Calories (per serving) 575