Name: Crispy Asian Chicken Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Asian Chicken Salad

1. 2 boneless skinless chicken breast halves (4 ounces each) -

2. 2 teaspoons hoisin sauce -

3. 1 teaspoon sesame oil -

4. 1/2 cup panko bread crumbs -

5. 4 teaspoons sesame seeds -

6. 2 teaspoons canola oil -

7. 4 cups spring mix salad greens -

8. 1 small green pepper, julienned -

9. 1 small sweet red pepper, julienned -

10. 1 medium carrot, julienned -

11. 1/2 cup sliced fresh mushrooms -

12. 2 tablespoons thinly sliced onion -

13. 2 tablespoons sliced almonds, toasted -

14. 1/4 cup reduced-fat sesame ginger salad dressing -

How to cook deliciously - Crispy Asian Chicken Salad

1. Stage

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. Stage

In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side.

3. Stage

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.