Crispy Asian Chicken Salad
2 Boneless Skinless Chicken breast halves (4 oz 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 sm. Green pepper Julienned
1 sm Sweet red pepper, Julienned
1 medium carrol, julienned
1/2 sliced fresh mushrooms
2 Tablespoons thinly slice onion
2 Tablespoons sliced almonds, toasted
1/4 cup of 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, cook chicken in oil until no longer pink, 5-6 minutes on each side
- 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: Svg. size 1 Salad. 386 calories, 17 . fat (2g saturated fat), 63 mg cholesterol, 620 mg sodium, 29 g. carbohydrates(11 g. sugars, 6 gr. fiber), 30 gr. protein.
Diabetic exchanges: 3 lean meat, 2 vegetables, 2 fat, 1 starch.