Asian flavor, crunchy almonds and crispy breaded chicken make this a salad you’ll turn to time and again.
—BETH DAUENHAUER PUEBLO, CO
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
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.
PER SERVING 386 cal., 17 g fat (2 g sat. fat), 63 mg chol., 620 mg sodium, 29 g carb., 6 g fiber, 30 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.