Asian Panko Chicken Salad
Preheat oven to 375°.
To prepare chicken, combine first 4 ingredients in a medium bowl. Rinse chicken and add to the panko, 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 salad, combine vinegar and next 7 ingredients (through minced garlic) in a food processor; process until well combined.
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.
COOK'S NOTE: To make panko adher a little better, I always pulse it a little finer in a mini food processor. Also use nonstick foil - works like a charm. And if you have kids make a few more chicken nuggests for them to eat with their favorite sauce.
Per Serving: 211 Calories; 6g Fat (23.6% calories from fat); trace Saturated Fat; 28g Protein; 13g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 573mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
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