Hoisin Vinaigrette

We were looking for a good dressing for an Asian-inspired side salad and I stumbled across this one. So, I want to point out that I only tried the HOISIN VINAIGRETTE but the other parts of this recipe are very simple so it really should be the dressing that makes the salad here. I would venture to guess that the entire recipe is great.

Dale has a favorite salad dressing. It is the Kraft Light Asian Toasted Sesame. His comment when he tried this dressing was, "You could have saved yourself some time. This tastes exactly like the Asian dressing I like."

He had no idea what a relief that was to me. I looked at the ingredients of that dressing and it was hard to miss the high fructose corn syrup. I am happy to find a dressing I can make that will be healthier for him while maintaining the taste of his favorite dressing.

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

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Omit the chili powder to prepare kid-friendly chicken fingers.

Yield

4 servings

Ingredients

• Chicken:
• 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 tenders, cut into 1-inch pieces
• Cooking spray
• 
  Salad:
• 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

Preparation

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.

Nutritional Information

Calories: 242 (27% from fat)

Fat: 7.2g (sat 1.3g,mono 3g,poly 2g)

Protein: 28.8g

Carbohydrate: 14.4g

Fiber: 2.8g

Cholesterol: 73mg

Iron: 1.7mg

Sodium: 622mg

Calcium: 29mg

Joanna Pruess, Cooking Light, APRIL 2006