Applebee's Low-Fat Asian Chicken Salad

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.