Make a Mixed Green Salad with Hoisin Vinaigrette! Spring greens are topped with panko-coated chicken, tomatoes, green onions and blueberries.
We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, and light but filling, and was PERFECT on such a hot day!
I found the recipe in one of my old Cooking Light cookbooks. Over the years I’ve found many yummy recipes in my old cookbooks (such good recipes)! This entree salad has it all, tastes absolutely delicious and its colorful presentation is beautiful.
Crispy chunks of oven-baked chicken breast are served on a bed of chilled mixed greens and drizzled with a delicious, slightly tangy (but amazing) vinaigrette. This is a wonderfully yummy and filling salad, and I love every bite (shocker, huh?)
Here’s how easy it is to make this yummy mixed green salad that only takes about 25 minutes to make, from start to finish:
Make A Seasoning Mix And Coat The Chicken
Before beginning, preheat your oven, because you will want it ready once the chicken is breaded. In a medium bowl, combine panko breadcrumbs, salt, chili powder, and black pepper.
Cut boneless skinless chicken breasts into 1″ cubes. Place the cubed chicken pieces (a few at a time) in the seasoned panko mixture to fully coat all sides. Continue until all the pieces of chicken are covered.
Time To Bake The Panko-Crusted Chicken
Coat a large baking sheet with non-stick baking spray. Place the pieces of panko-covered chicken on it in a single layer and leave a little space between each piece.
Bake the chicken at 375°F. for a total of 15 minutes. Halfway through the baking time, turn the chicken pieces over and finish cooking. When done, the chicken pieces should be golden brown, cooked through and crispy on the outside.
Make The Hoisin Vinaigrette
While the chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. The vinaigrette is made using white wine vinegar, Hoisin sauce, ginger, Dijon mustard, oil, soy sauce, minced garlic and sesame oil.
The hoisin vinaigrette will be smooth and creamy once it has been fully blended. Set the salad dressing aside while you prepare the salad and get it ready for serving.
Serve The Mixed Green Salad With Hoisin Vinaigrette
Arrange chilled mixed salad greens onto a serving plate or into a bowl. Garnish the salad greens with chopped green onions, fresh blueberries, and fresh chopped tomatoes.
Place the panko-coated chicken on top of the salad, then drizzle the chicken (and salad) with the reserved hoisin vinaigrette. Once that’s done, all that’s left to do is EAT and ENJOY this wonderful main dish salad!
See how easy that was? I hope you have the chance to make this fantastic main dish salad because it’s a perfect meal, especially when it’s hot outside! I’m glad I stumbled upon the recipe in one of my cookbooks (and adapted it for our taste just a bit).
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More MAIN DISH SALAD recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious main dish salads to check out, including:
- Grilled Ham Salad with Peaches and Goat Cheese
- Cobb Salad
- Chicken Salad
- Quick n’ Easy Chef’s Salad
- Tuna Pasta Salad
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Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a Mixed Green Salad with Hoisin Vinaigrette! Spring greens are topped with panko-coated chicken, tomatoes, green onions and blueberries.
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 lb. chicken breasts (boneless, skinless) , cut in 1" cubes
- Cooking spray
- 2 Tablespoons white wine vinegar
- 1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
- 1 Tablespoon finely grated fresh ginger (peeled)
- 1 Tablespoon Dijon mustard
- 2 teaspoons canola or vegetable oil
- 1 1/2 teaspoons soy sauce (low-sodium if you have it)
- 1 teaspoon toasted sesame oil
- 1 large clove garlic , minced
- 1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
- 1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
- 1/2 cup fresh blueberries
- 1/2 cup chopped green onions
Preheat oven to 375℉. Lightly cover a baking sheet with non-stick spray.
Mix panko breadcrumbs, salt, chili powder and black pepper in medium bowl.
Add chicken cubes, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated.
Bake chicken at 375℉ for approx. 15 minutes (or until done and golden brown), turning chicken to the other side halfway through cooking time.
Blend vinaigrette ingredients together, using a blender or food processor; blend until smooth.
Place chilled salad greens into 2 serving bowls or onto 2 plates. Top with tomatoes, blueberries, and chopped green onions. Divide chicken pieces evenly on top of both salads, then drizzle with vinaigrette. Serve, and enjoy!
This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.
Here’s one more to pin on your Pinterest boards!
