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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 27%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Protein: 28.8g
  • Carbohydrate: 14.4g
  • Fiber: 2.8g
  • Cholesterol: 73mg
  • Iron: 1.7mg
  • Sodium: 622mg
  • Calcium: 29mg

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

  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.
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