Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Omit the chili powder to prepare kid-friendly chicken fingers.

Ingredients:

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

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

Directions:

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.

By RecipeOfHealth.com