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Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken is a dairy free main course. This recipe serves 4. One portion of this dish contains approximately 27g of protein, 7g of fat, and a total of 227 calories. Head to the store and pick up pepper, salt, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
To prepare chicken, combine first 4 ingredients in a medium bowl.
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Whole ChickenWhole Chicken
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BowlBowl
3
Add chicken, tossing to coat. Arrange chicken in a single layer on a baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
Whole ChickenWhole Chicken
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Baking SheetBaking Sheet
4
Bake at 375 for 15 minutes or until chicken is done and lightly browned, stirring once.
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Whole ChickenWhole Chicken
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OvenOven
5
To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a food processor; process until well combined.
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Minced GarlicMinced Garlic
VinegarVinegar
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Food ProcessorFood Processor
6
Combine tomatoes, green onions, and salad mix in a large bowl; add vinegar mixture, tossing to coat.
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Green OnionsGreen Onions
Mixed GreensMixed Greens
TomatoTomato
VinegarVinegar
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BowlBowl
7
Place about 1 cup salad mixture on each of 4 plates; top each serving with about 1 cup chicken.
Ingredients you will need
Whole ChickenWhole Chicken
DifficultyHard
Ready In45 m.
Servings4
Health Score18
Dairy Free
DietsDairy Free
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