Crispy Asian Chicken Salad Recipe

2
Crispy Asian Chicken Salad Recipe
Crispy Asian Chicken Salad Recipe photo by Taste of Home
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Crispy Asian Chicken Salad Recipe

Read Reviews
2
Publisher Photo
Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. —Beth Dauenhauer, Pueblo, Colorado
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 cup panko (Japanese) bread crumbs
  • 4 teaspoons sesame seeds
  • 2 teaspoons canola oil
  • 4 cups spring mix salad greens
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons thinly sliced onion
  • 2 tablespoons sliced almonds, toasted
  • 1/4 cup reduced-fat sesame ginger salad dressing

Directions

Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture.
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.
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. Yield: 2 servings.
Originally published as Crispy Asian Chicken Salad in Healthy Cooking August/September 2011, p55

Nutritional Facts

1 salad: 386 calories, 17g fat (2g saturated fat), 63mg cholesterol, 620mg sodium, 29g carbohydrate (11g sugars, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 cup panko (Japanese) bread crumbs
  • 4 teaspoons sesame seeds
  • 2 teaspoons canola oil
  • 4 cups spring mix salad greens
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons thinly sliced onion
  • 2 tablespoons sliced almonds, toasted
  • 1/4 cup reduced-fat sesame ginger salad dressing
  1. Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce 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. Yield: 2 servings.
Originally published as Crispy Asian Chicken Salad in Healthy Cooking August/September 2011, p55

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Reviews forCrispy Asian Chicken Salad

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MY REVIEW
auntee14 User ID: 4694465 193455
Reviewed Aug. 10, 2011

"I came to the website to check the recipe after seeing it in the magazine also.. the picture looks Yummy. But this is the wrong recipe.. although the salad sounds absolutely delicious and I will be making soon."

MY REVIEW
CherGrubbs User ID: 4405635 180568
Reviewed Aug. 1, 2011

"I saw this in the magazine - The picture doesn't match the recipe (doesn't match it here, or in the magazine). I know this doesn't count as a review, but there's no "there's a problem with this recipe" button."

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