Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Ingredients:

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 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

Procedure:

Preheat oven to 375 degrees F. In a medium bowl, mix together panko, salt, 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, 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. Makes 4 servings.