Mixed Salad With Hoisin Vinaigrette And Crisp Panko Chicken

• Chicken:
• 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
• Salad:
• 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

1. Preheat oven to 375u0b0.
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 375u0b0 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.

chicken, salt, chili powder, freshly ground black pepper, chicken, cooking spray, salad, white wine vinegar, fresh ginger, mustard, hoisin sauce, canola oil, soy sauce, sesame oil, garlic, cherry tomatoes, green onions, salad mix

Taken from www.myrecipes.com/recipe/mixed-salad-with-hoisin-vinaigrette-crisp-panko-chicken (may not work)