Saturday 22 September, 2018

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. 

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.