Asian Panko Chicken Salad
Excellent hoisin flavored dressing and crispy breaded chicken breast.

Servings: 4

• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon kosher 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

• 2 tablespoons white wine vinegar
• 1 tablespoon grated ginger root
• 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 mixed salad greens

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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