BBQ Sauce like Kenny Rogers

Serving Size : 3

Categories : Sauces

Recipe Ingredient

Amount Measure Ingredient -- Preparation Method

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1 cup Applesauce

1/2 cup Heintz ketchup

1 1/4 cups Light brown sugar -- pack

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.

K.C. Masterpiece Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade.

Recipe Ingredient

2 cups water

3/4 cup light corn syrup

1/2 cup tomato paste

1/2 cup vinegar

3 tablespoons molasses

3 tablespoons brown sugar

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.

2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.

3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.

Makes 1 1/2 cups.

Tidbits

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

Hard Rock Cafe Tupelo Style Chicken

The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce

1/4 cup mayonnaise

1 1/2 teaspoons prepared mustard

2 teaspoons honey

pinch paprika

Apricot Dipping Sauce

2 tablespoons Grey Poupon Dijon mustard

1 tablespoon apricot preserves

2 tablespoons honey
1 cup corn flake crumbs

2 teaspoons crushed red pepper flakes

1 1/4 teaspoons cayenne pepper

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic

1 egg

1 cup milk1 cup flour

1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.

2. Make the honey mustard dipping sauce by combining the recipe ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.

3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.

4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.

5. Pour the flour into another medium bowl.

6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.

7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.

8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.

Serves 6 to 8 as an appetizer

Hard Rock Cafe Pig Sandwich

Take a big honkin' bite out of one of these and you'll soon know why it's the Hard Rock Cafe's most popular sandwich. According to the menu the pork is hickory smoked for 10 hours. But since we're impatient hungry people here, we'll cut that cooking time down to under 4 hours using a covered grill and carefully arranged charcoal.

Just sprinkle wet hickory chips over the hot charcoal arranged around the inside edge of a grill (such as a round Weber), and let the smoking begin. You can certainly use an actual smoker if you've got one, and go the full 10 hours with this puppy. But while you're still waiting for your sandwiches, the rest of us will have already dragged our full, round bellies over to the couch for a nap.

By the way, make your marinated cabbage a day ahead of time for this recipe, if you have the foresight.

Marinated Cabbage

2 tablespoons white vinegar

1 tablespoon granulated sugar

4 cups thinly-sliced cabbage
4 cups hickory smoking chips

Spice Rub

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)

vegetable oil

Sauce

2 15-ounce cans tomato puree

1 cup white vinegar

3/4 cup brown sugar

2 tablespoons vegetable oil

1/2 teaspoon onion powder

1/2 teaspoon liquid smoke (hickory)

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper
8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building your sandwiches. Like cole slaw, this garnish needs some time to develop in the fridge. Combine the vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1 hour. Light the charcoal after it has been arranged around the inside edge of your grill. You don't want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinkle the chips over the top of the coals. You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to 4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in a medium saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover and remove from heat. Set this aside until your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20 minutes or until you can handle it. Now you want to tear the meat along the grain, making bite-size strips of shredded pork.

8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side. Cook the pork for 15 minutes or until it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of that, then cap off each sandwich with the top half of the roll. Serve with clones for the Hard Rock's cole slaw and baked beans on the side, if desired.

Makes 8 sandwiches.

Church's Fried Chicken

Serving Size : 3
Categories : Chicken Sandwiches Salsa


Recipe
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Sugar
1 1/2 cups Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix

-----TO USE-----
2 Eggs -- mix with
1/4 cup Cold water
1 cup Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightlyand finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiledor Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another5 minutes just to crisp the coating.

Serves 4

Chili's Boneless Buffalo Wings

This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wingswithout the bones or skin. That's because these "wings"are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the sametype of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe.

Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork!

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon margarine

On the sidebleu cheese dressing (for dipping) celery sticks recipe

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.

8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.

9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Serves 2-4 as an appetizer.

Chef Paul Prudhomme's Poultry Magic

Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked.

Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend.

Use it when you barbecue, roast, grill, or saute your favorite chicken, turkey, duck, or Cornish game hens.

Recipe's Ingredients

1 1/2 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon rubbed sage

dash cumin

Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.

Makes 4 teaspoons.

Carl's Jr. Ranch Crispy Chicken Sandwich

We'll use elements of the Carl's Jr. Bacon Swiss Crispy Chicken Sandwich clone recipe to whip up oneof the other Carl's Jr. crispy chicken sandwiches, because I always say you can never have too much crispy chicken. This fried chicken breast sandwich includes lettuce and tomato, and is slathered with a clone of Carl'stasty ranch dressing. Use the recipes together and you can easily serve up two different sandwich clones for different tastes, with little extra effort. And you diners will be so impressed.

Recipe for Ranch Dressing

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan, and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.

3. Beat the egg and then combine with 1 cup of water in a small, shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder, and garlic powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the fryer and drain on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then top it off with the top bun. Repeat the stacking process for each of the sandwiches.

Makes 4 sandwiches.

Carl's Jr.Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches - and especially if you don't live in the West - you'll want to try out this clone of the tasty Carl's Jr. creation. The recipe makes four of the addicting chicken sandwiches from theCalifornia-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat.Then you can eat two.

Recipe fo Ranch Dressing
1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

Kraft Swiss cheese Singles

8 slices bacon, cooked

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.

3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken.

12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.

Makes 4 sandwiches.

Burger King vs Big King

The Burger Wars are becoming the biggest foodfight since that cafeteria scene from the movie"Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck.

Burger King stepped up first with the Big King vs Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there.

Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really.

McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe.

And McDonald's has added morebreakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield is splattered with ketchup.

Recipe for Spread

1/4 cup mayonnaise

2 teaspoons French dressing

2 teaspoons sweet pickle relish

1 teaspoon white vinegar

1/2 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon paprika
1 1/2 pounds ground beef

dash salt

dash pepper

4 sesame seed hamburger buns

1 1/3 cups chopped lettuce

8 slices American cheese

1 to 2 slices white onion, separated

8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.

2. Preheat your barbecue or indoor grill to high heat.

3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.

4. Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties.

5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn.

6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.

7. On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.

8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.

9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.

Serves 4.

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 & 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.

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 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