Crispy Chicken Salad


  • 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


  1. 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.
  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.