Wednesday 8 July, 2020

Loop Sunday Lunch: Crispy Asian Chicken Salad

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. 


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 


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.

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