Best Crispy Asian Chicken Salad Recipes

CRISPY ASIAN CHICKEN SALAD

Crispy Asian Chicken Salad image

Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1/2 cup panko 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

Steps:

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.

Nutrition Facts : Calories 386 calories, Fat 17g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 620mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

CRISPY ASIAN CHICKEN AND WATERCRESS SALAD

Crispy Asian Chicken and Watercress Salad image

Categories Chicken Ginger Fry Quick & Easy Radish Spring Watercress Gourmet

Yield Serves 2

Number Of Ingredients 14

Ingredients

For dressing
1/4 cup hoisin sauce
1/4 cup water
1 1/2 tablespoons soy sauce
1/2 teaspoon finely grated peeled fresh gingerroot
4 radishes
2 scallions
3/4 bunch watercress
3/4 cup fresh bean sprouts
For chicken
1 pound boneless chicken thighs with skin
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup vegetable oil for frying

Steps:

Make dressing:
In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
Prepare chicken:
Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.