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Crispy Asian Chicken Salad

 Crispy Asian Chicken Salad
Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. —Beth Dauenhauer, Pueblo, Colorado
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Crispy Asian Chicken Salad (continued)

Nutritional Facts: 1 salad equals 386 calories, 17 g fat (2 g saturated fat), 63 mg cholesterol, 620 mg sodium, 29 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.