Crispy Asian Chicken Salad

• 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, cook chicken in oil until no longer pink, 5-6 minutes on each side.
3. 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.

chicken, hoisin sauce, sesame oil, bread crumbs, sesame seeds, canola oil, spring mix salad greens, green pepper, sweet red pepper, carrot, mushrooms, onion, almonds, sesame ginger salad dressing

Taken from www.tasteofhome.com/recipes/crispy-asian-chicken-salad/ (may not work)