ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Photo: Jan Smith
Yield 4 servings
Omit the chili powder to prepare kid-friendly chicken fingers.

Ingredients

  • Chicken:
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound chicken breast tenders, cut into 1-inch pieces
  • Cooking spray
  • Salad:
  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons hoisin sauce
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 large garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped green onions
  • 1 (8-ounce) package field greens salad mix

Nutrition Information

  • calories 242
  • caloriesfromfat 27 %
  • fat 7.2 g
  • satfat 1.3 g
  • monofat 3 g
  • polyfat 2 g
  • protein 28.8 g
  • carbohydrate 14.4 g
  • fiber 2.8 g
  • cholesterol 73 mg
  • iron 1.7 mg
  • sodium 622 mg
  • calcium 29 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare chicken, combine first 4 ingredients in a medium bowl. Add chicken, tossing to coat. Arrange chicken in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until chicken is done and lightly browned, stirring once.

  3. To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a food processor; process until well combined.

  4. Combine tomatoes, green onions, and salad mix in a large bowl; add vinegar mixture, tossing to coat. Place about 1 cup salad mixture on each of 4 plates; top each serving with about 1 cup chicken.