Mixed Salad With Hoisin Vinaigrette And Crisp Panko Chicken

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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

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

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