Crispy Asian Chicken Salad

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


  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: 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.

About Mary Anne Chadbourne

I am are retired Dietitian. I also do consulting work for a skin care company. I am a contributing writer for The Hip Senior Magazine. I enjoy travel, walk, yoga, cooking, baking, reading, knitting, and women's prayer groups

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