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Salad with Hoisin Vinaigrette and Crisp Panko Chicken

My fridge looks like a forest. I kid you not. I have two of my three shelves of my refrigerator filled with leafy greens. I didn’t want to have just a plain old boring salad, so I decided to try this recipe from Cooking Light (April 2006).

Ingredients for chicken:
1/2 cup panko
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders
Cooking spray

Ingredients for salad:
2 tablespoons rice  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 spring garlic, minced
1 cup cherry tomatoes, halved
1/2 cup chopped green onions (scallions)
1/4 bunch of romaine lettuce
1/4 bunch of red leafy lettuce

Preheat oven to 375 degrees. To cook chicken, add first 4 ingredients (panko through pepper) to a bowl.

Mix to combine. Add chicken one at a time, tossing to coat. Transfer the chicken to a baking sheet coated with cooking spray.

Bake for 15 minutes or until chicken is done and lightly browned.

To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a bowl.

Prepare your lettuce by washing and rinsing the Romaine and red leafy lettuce. Tear with your hands and add to a bowl.

Add halved tomatoes and green onions.

Add vinegar mixture, tossing to coat. Transfer to individual plates and top with the chicken.
Wow. This dressing was fantastic. It has a bit of spice to it without any heat. The chicken was crispy on the outside but really tender on the inside. The original recipe used a clove of garlic instead of spring garlic, but I think the raw mature garlic would be too overpowering. It also called for white wine vinegar, but for some reason I had rice vinegar on hand instead. I will most certainly use this recipe in the future!

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