Categories: Diabetic

Ingredients

• 2 chicken breast halves
• 2 tsp hoisin sauce
• 1 tsp sesame oil
• 1/2 cup Panko
• 4 tsp sesame seeds
• 2 tsp canola oil
• 4 cups spring mix salad greens
• 1 small green pepper, julienned
• 1 small red pepper, julienned
• 1 medium carrot, julienned
• 1/2 cup sliced fresh mushrooms
• 2 tbsp thinly sliced onion
• 2 tbsp sliced almonds, toasted
• 1/4 cup sesame ginger salad dressing

Directions

1. Flatten chicken breasts to 1/2-inch thickness. Combine hoisin 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.

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