Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 1 cup cherry tomatoes halved
• 1 pound chicken breast tenders cut into 1-inch pieces
• 0.3 teaspoon chili powder 
• 1 tablespoon dijon mustard 
• 1 tablespoon ginger fresh peeled finely chopped
• 1 large garlic clove minced
• 0.5 cup green onions chopped
• 1.5 tablespoons hoisin sauce 
• 1.5 teaspoons soya sauce low-sodium
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 8 ounce field greens salad mix 
• 0.5 teaspoon salt 
• 1 teaspoon sesame oil toasted
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. To prepare chicken, combine first 4 ingredients in a medium bowl.
3. Add chicken, tossing to coat. Arrange chicken in a single layer on a baking sheet coated with cooking spray.
4. Bake at 375 for 15 minutes or until chicken is done and lightly browned, stirring once.
5. To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a food processor; process until well combined.
6. Combine tomatoes, green onions, and salad mix in a large bowl; add vinegar mixture, tossing to coat.
7. Place about 1 cup salad mixture on each of 4 plates; top each serving with about 1 cup chicken.