Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
Photo: Jan Smith
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
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
How to Make It
Preheat oven to 375°.
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.
To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a food processor; process until well combined.
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.
Delightful! I made half the amount of chicken, the full amount of salad & dressing, and then split the entire amount between two people for a filling meal. The dressing is rich & flavorful. I minced the ginger & pressed the garlic so I could skip the food processing step. Since we love spicy food, I added a little cayenne and white pepper to the breading mix.