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CRISPY CHICKEN SALAD
INGREDIENTS:
2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons of Ty Ling Hoisin Sauce
1 teaspoon of Ty Ling 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
DIRECTIONS:
Flatten chicken breasts to 1/2-in. thickness. Combine Ty Ling Hoisin Sauce and Ty Ling 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.