| 1 | cup Original Bisquick® mix |
| 1/4 | cup flaked coconut |
| 1 | bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame-ginger dressing) |
| 1 | lb boneless skinless chicken breasts, cut into about 24 (1 1/2-inch) pieces |
| 1/4 | cup vegetable oil |
| 1 | can (11 oz) mandarin orange segments, drained |
| 4 | medium green onions, sliced (1/4 cup) |
| 1/2 | cup roasted Asian sesame dressing |
| 1. | In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken. |
| 2. | Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. |
| 3. | In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates. |
| 4. | Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing. |
|
| No salad kit available? Mix 1 1/2 cups cut-up romaine lettuce with 1/2 cup each shredded carrots, snow peas, red cabbage and chow mein noodles. Use an additional 1/4 cup dressing to coat chicken. |
|
| Substitute 1 cup fresh pineapple chunks for the orange segments. |
Nutrition Information:
640 ( 340); 38g ( 8g, 1g); 70mg; 1060mg; 45g ( 3g, 20g); 30g 50%; 70%; 10%; 15% 1/2 ; 1/2 ; 1 1/2 ; 1 ; 4 ; 7 3