Ingredients
2 boneless skinless chicken breast halves (4 ounces each)2 teaspoons hoisin sauce1 teaspoon sesame oil1/2 cup panko bread crumbs4 teaspoons sesame seeds2 teaspoons canola oil4 cups spring mix salad greens1 small green pepper, julienned1 small sweet red pepper, julienned1 medium carrot, julienned1/2 cup sliced fresh mushrooms2 tablespoons thinly sliced onion2 tablespoons sliced almonds, toasted1/4 cup reduced-fat sesame ginger salad dressing
Preparation
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.
In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side.
Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.
