Crispy Asian Chicken Salad

(from castro15’s recipe box)

Categories: Diabetic

Ingredients

  • 2 chicken breast halves
  • 2 tsp hoisin sauce
  • 1 tsp sesame oil
  • 1/2 cup Panko
  • 4 tsp sesame seeds
  • 2 tsp canola oil
  • 4 cups spring mix salad greens
  • 1 small green pepper, julienned
  • 1 small red pepper, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms
  • 2 tbsp thinly sliced onion
  • 2 tbsp sliced almonds, toasted
  • 1/4 cup sesame ginger salad dressing

Directions

  1. Flatten chicken breasts to 1/2-inch thickness. Combine hoisin and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture.

  2. In a large nonstick skillet coated with cooking spray, cook chicken in oil for 5-6 minutes on each side or until no longer pink.

  3. Meanwhile, divide salad greens between two plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.

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