Craving old-school chicken nuggets? This up-scale homemade version, using panko (Japanese breadcrumbs that yield nice and crunchy results) might satisfy that. The hoisin and ginger dressing on the salad provides a light and delicious tang.
As much as I enjoy improvising in the kitchen, there is a lot to be said for following a recipe. Far from being an uncreative way to go, it can actually break you out of the same tired flavours and methods. This little dish came together more easily than you’d think and was a fun combination of textures and tastes. From one of my favourite recipe sites, Cooking Light, I pretty much followed the recipe to a T and was pleased was the results. Consider it as an option when you don’t mind following someone else’s orders for something a bit new.
Panko Chicken with Hoisin Ginger Salad
from Cooking Light
This crunchy chicken would also work well in a salad wrap, or beside mashed potatoes if you’re really looking for that comfort food fix. If not, the bright flavours of this salad provide a nice compliment.
Yields 4 servings
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 pound chicken breast, cut into 1-inch pieces
2 tablespoons white wine vinegar
1 tablespoon finely chopped peeled fresh ginger
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 field greens salad mix
Preheat oven to 375°.
To prepare chicken, combine first 4 ingredients in a medium bowl. Add chicken, 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.
per serving: 242 calories; 7.2 g fat; 28.8 g protein; 14.4 g carbs; 2.8 g fibre.