Loop Sunday Lunch: Crispy Asian Chicken Salad Loop News Created : 2 September 2018 Food For today's Sunday Lunch we keep it light and healthy, with this Crispy Asian Chicken Salad Recipe from Taste of Home that's just bursting with flavour. 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. Nutrition Facts 1 salad: 386 calories, 17g fat (2g saturated fat), 63mg cholesterol, 620mg sodium, 29g carbohydrate (11g sugars, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.