Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
Photo by Jan Smith

Ingredients

  • ¼ teaspoon chili powder
  • 2 teaspoons canola oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 1 ½ teaspoons low-sodium soy sauce
  • 1 ½ teaspoons low-sodium soy sauce
  • + 31 more ingredients
    • 1 tablespoon Dijon mustard
    • 1 (8-ounce) package field greens salad mix
    • Cooking spray
    • 1 ½ tablespoons hoisin sauce
    • Chicken:
    • 1 tablespoon Dijon mustard
    • 1 large garlic clove, minced
    • ½ cup chopped green onions
    • 1 (8-ounce) package field greens salad mix
    • 1 large garlic clove, minced
    • ½ cup chopped green onions
    • Chicken:
    • 1 cup cherry tomatoes, halved
    • Salad:
    • ¼ teaspoon chili powder
    • Cooking spray
    • 1 teaspoon toasted sesame oil
    • ½ cup panko (Japanese breadcrumbs)
    • 1 ½ tablespoons hoisin sauce
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 1 pound chicken breast tenders, cut into 1-inch pieces
    • 1 cup cherry tomatoes, halved
    • 1 teaspoon toasted sesame oil
    • Salad:
    • ½ cup panko (Japanese breadcrumbs)
    • ½ teaspoon salt
    • 1 tablespoon finely chopped peeled fresh ginger
    • 1 tablespoon finely chopped peeled fresh ginger
    • 1 pound chicken breast tenders, cut into 1-inch pieces
    • 2 teaspoons canola oil

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 ...

View full recipe at My Recipes

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