Applebee's Low-Fat Blackened Chicken Salad

Dressing:

1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 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 salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves

Ingredients
1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.

~~To prepare chicken~~~,

Pour lime juice and tequila into a seal able plastic bag.
Place chicken in bag and chill. Marinate chicken overnight.

~~~~To prepare Mexi-ranch Dressing, ~~~~~

DRESSING:
3 Tbsp Honey
1 1/2 Tbsp White vinegar
4 tsp Mayonnaise
1 Tbsp Grey Poupon Dijon mustard
1/8 tsp Sesame oil

SALAD:
1 Egg
1/2 cup Flour
1/2 cup Milk
1/2 cup Corn flake crumbs
1 tsp Salt
1/4 tsp 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 Scallion, chopped
1 Tbsp Sliced almonds

Ingredients
CREAMY HORSERADISH DIPPING SAUCE:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white distilled vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
1 dash garlic powder
1 dash onion powder
6 cups shortening (as needed)
1 large white onion

BATTER:
1/2 cup all-purpose flour
1/2 cup plain bread crumbs
1/2 teaspoon salt

Ingredients
Barbeque Sauce:
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

Procedure
Riblet (Rib) Preparation:

Ingredients
1 Cup VERSION***
1/3 cup Bottled apple butter
1/3 cup Catalina dressing
1/3 cup Ketchup
2 tablespoons Worcestershire

1 QUART VERSION**
1 1/3 cup Bottled apple butter
1 1/3 cup Catalina dressing
1 1/3 cup Ketchup
1/2 cup Worcestershire

Procedure
Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

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 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

Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise