Asian Chicken Salad for two Great for Diabetics

When my husband was diagnosed with diabetes 2 years ago I searched for recipes and found quite a few that he loves ❤️ so I thought I will share them with you .

Crispy-Asian-Chicken-Salad_EXPS_CF2BZ19_133008_E12_14_4b-2-1.jpg

Ingredients​

  • 2 boneless skinless chicken breast halves
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 cup panko bread crumbs ( thicker breadcrumbs) available all supermarkets
  • 4 teaspoons sesame seeds
  • 2 teaspoons olive oil
  • 4 cups salad greens eg baby cos, rocket ect
  • 1 small green capsicum, julienned
  • 1 small red capsicum, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms I use button
  • 1 small red onion thinly sliced
  • 2 tablespoons sliced almonds, toasted ( optional)
  • 1/4 cup reduced-fat Italian salad dressing or dressing of choice ( see below for a honemade dressing )

Directions​

  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 pan or skillet, cook chicken in oil until no longer pink, around 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
A couple of honemade dressings that I use with this

Fat Free Honey Mustard Dressing
Makes 1/3 cup
2 1/2 tbsp honey
1 1/2 tbsp Dijon mustard
1 tbsp rice wine vinegar*
Make sure you use rice wine vinegar, not rice vinegar
Mix all ingredients together and whisk well.

You can double or triple recipe but the quantitie I have added is the right ammount for this recipe

Mustard Vinaigrette
Makes 1/3 cup
1/4 cup extra virgin olive oil
1 tsp honey
2 tbsp white vinegar
1 tsp Dijon mustard
1/2 tsp salt
1 garlic clove, minced

Whisk all ingredients together and serve
 
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When my husband was diagnosed with diabetes 2 years ago I searched for recipes and found quite a few that he loves ❤️ so I thought I will share them with you .

View attachment 30326

Ingredients​

  • 2 boneless skinless chicken breast halves
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 cup panko bread crumbs ( thicker breadcrumbs) available all supermarkets
  • 4 teaspoons sesame seeds
  • 2 teaspoons olive oil
  • 4 cups salad greens eg baby cos, rocket ect
  • 1 small green capsicum, julienned
  • 1 small red capsicum, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms I use button
  • 1 small red onion thinly sliced
  • 2 tablespoons sliced almonds, toasted ( optional)
  • 1/4 cup reduced-fat Italian salad dressing or dressing of choice ( see below for a honemade dressing )

Directions​

  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 pan or skillet, cook chicken in oil until no longer pink, around 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
A couple of honemade dressings that I use with this

Fat Free Honey Mustard Dressing
Makes 1/3 cup
2 1/2 tbsp honey
1 1/2 tbsp Dijon mustard
1 tbsp rice wine vinegar*
Make sure you use rice wine vinegar, not rice vinegar
Mix all ingredients together and whisk well.

You can double or triple recipe but the quantitie I have added is the right ammount for this recipe

Mustard Vinaigrette
Makes 1/3 cup
1/4 cup extra virgin olive oil
1 tsp honey
2 tbsp white vinegar
1 tsp Dijon mustard
1/2 tsp salt
1 garlic clove, minced

Whisk all ingredients together and serve
being type2 i,m always looking for friendly receipes , delicious
 
When my husband was diagnosed with diabetes 2 years ago I searched for recipes and found quite a few that he loves ❤️ so I thought I will share them with you .

View attachment 30326

Ingredients​

  • 2 boneless skinless chicken breast halves
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 cup panko bread crumbs ( thicker breadcrumbs) available all supermarkets
  • 4 teaspoons sesame seeds
  • 2 teaspoons olive oil
  • 4 cups salad greens eg baby cos, rocket ect
  • 1 small green capsicum, julienned
  • 1 small red capsicum, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms I use button
  • 1 small red onion thinly sliced
  • 2 tablespoons sliced almonds, toasted ( optional)
  • 1/4 cup reduced-fat Italian salad dressing or dressing of choice ( see below for a honemade dressing )

Directions​

  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 pan or skillet, cook chicken in oil until no longer pink, around 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
A couple of honemade dressings that I use with this

Fat Free Honey Mustard Dressing
Makes 1/3 cup
2 1/2 tbsp honey
1 1/2 tbsp Dijon mustard
1 tbsp rice wine vinegar*
Make sure you use rice wine vinegar, not rice vinegar
Mix all ingredients together and whisk well.

You can double or triple recipe but the quantitie I have added is the right ammount for this recipe

Mustard Vinaigrette
Makes 1/3 cup
1/4 cup extra virgin olive oil
1 tsp honey
2 tbsp white vinegar
1 tsp Dijon mustard
1/2 tsp salt
1 garlic clove, minced

Whisk all ingredients together and serve
This sounds great looking forward to making this ❤️
 
  • Like
Reactions: Suzanne rose
My husband has type 2 diabetes as well and this recipe will be enjoyed by the whole family - thank you :)
 

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