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
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Preheat oven to 375℉. Lightly cover a baking sheet with non-stick spray.
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Mix panko breadcrumbs, salt, chili powder and black pepper in medium bowl.
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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.
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Bake chicken at 375℉ for approx. 15 minutes (or until done and golden brown), turning chicken to the other side halfway through cooking time.
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Blend vinaigrette ingredients together, using a blender or food processor; blend until smooth.
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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.