Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

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

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Joanna Pruess,

April 2006