Wednesday, June 01, 2005

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken(Adapted from CL)

1/2 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
16 ounces boneless/skinless chicken breasts, cut into 1-2" chunks
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh ginger
1 tablespoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 teaspoons canola oil
1 1/2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 large garlic clove, minced
1/2 cup chopped green onions
4 ounces shaved carrots
8 ounces gourmet salad greens

Preheat oven to 375

In a medium bowl, mix together panko, sakt, chili powder and pepper. Add chicken and toss to coat. Place chicken in a single layer on a baking sheet coated with cooking spray. Bake for 15 minutes or until chicken is done. Flip them over at about 7-8 minutes in.

Puree vinegar, ginger, mustard, hoisin, canola oil, soy sauce, sesame oil and garlic in a food processor until smooth.

In a large bowl, mix together carrots, green onions, and salad greens. Add vinegar mixture and toss well to coat. Divide salad between plates and top evenly with chicken.

Serves 4

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