Crispy Asian Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. âBeth 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 (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:
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.
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