CRISPY ASIAN CHICKEN SALAD RECIPES

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.

Steps:

• Tyler Florence
• Preheat oven to 375 F.
• Combine the grated ginger, sesame seeds, sesame oil, honey, salt and soy sauce in a mixing bowl and stir to combine. Set aside - this is the glaze that will be used on the chicken.
• Heat a 2-count of olive oil in a large sauté pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color - about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the pre-heated oven and roast for 5-7 minutes until chicken juices run-clear. The breast should remain moist and tender.
• Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl combine the rice vinegar, soy sauce and sugar then stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.
• Serve salad with the roasted chicken breasts on top and drizzle with remaining sweet sesame soy dressing around the plate. Garnish with fresh cilantro leaves.