Crispy Asian Chicken Salad

By cserumga

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.

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

Preparation

Step 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.

• In a large nonstick skillet coated with cooking spray, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°.

• 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.