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Crispy Asian Chicken Salad Exps Cf2bz19 133008 E12 14 4b 2

Crispy Asian Chicken Salad

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

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 cup panko 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

  • 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, cook chicken in oil until no longer pink, 5-6 minutes on each side.
  • 3. Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.

Nutrition 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.

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