We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, light but filling, and PERFECT on a hot day!
I found the recipe in one of my cookbooks… a Cooking Light cookbook (such good recipes)! This entree salad has it all! Crispy chunks of oven-baked chicken breast on a bed of chilled, mixed greens, and drizzled with a vinaigrette that is slightly tangy (but good) due to the addition of hoisin sauce, fresh ginger and Dijon mustard. I loved every bite (shocker, huh?)
Here’s how easy it is to make this yummy salad (start to finish took only about 25 minutes):
I first preheated my oven, then mixed up panko, salt, chili powder, and black pepper.
I tossed the chicken pieces, a few at a time, in the panko mix to fully coat all sides.
Place chicken in a single layer on a baking sheet coated with non-stick cooking spray.
Bake chicken at 375 degrees for a total of 15 minutes. Turn the chicken pieces over halfway through the cooking time. When done, they will be golden brown and crispy on the outside.
While chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. It will look like this once fully blended. Set aside.
Arrange the chilled salad greens onto serving plate or into bowl. Add chopped green onions, blueberries, and tomatoes. (If it is easier, you can add the vinaigrette at this point, and mix greens, then top with chicken. OR you can add chicken, then top with vinaigrette (my plan).
I chose to add chicken to top of salad, THEN drizzle with vinaigrette, cause I think it looks better for serving. Whatever is easiest for you works for me. Once that’s done, all that is left for you to do is EAT!
See how easy that was? Sure hope you enjoy this fantastic main dish salad. It truly was perfect for a hot April night! Glad I stumbled upon the recipe in one of my cookbooks (and adapted it just a smidge). Can’t wait to make this again. Have a great day!
Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.
- ½ cup panko (Japanese breadcrumbs)
- ½ teaspoon slt
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 lb. chicken breast, cut in 1 inch pieces (I used one large chicken breast, cut horizontally then cubed)
- Cooking spray
- 2 Tablespoons white wine vinegar
- 1½ Tablespoons hoisin sauce (found in Asian section of grocery store)
- 1 Tablespoon finely grated fresh ginger (peeled)
- 1 Tablespoon Dijon mustard
- 2 teaspoons canola or vegetable oil
- 1½ teaspoons soy sauce (low-sodium if you have it)
- 1 teaspoon toasted sesame oil
- 1 large clove garlic, minced
- 1 (8 ounce) package mixed greens (or use a combo: I used mesculin, romaine, spinach)
- 1 cup chopped tomatoes, seeded (or use cherry tomatoes, cut in half)
- ½ cup fresh blueberries
- ½ cup chopped green onions
- Preheat your oven to 375 degrees.
- Mix panko, salt, chili powder and black pepper in small bowl. Add chicken pieces, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated. Bake chicken at 375 degrees for approx. 15 minutes (or until done and golden brown), turning chicken to other side halfway through cooking time.
- Blend the vinaigrette ingredients together, using a blender or food processor; blend until smooth.
- Place chilled salad greens, tomatoes, blueberries, and chopped green onions onto individual serving dishes. Top with a portion of the crisp panko chicken pieces, then drizzle with vinaigrette.
- Serve, and enjoy!