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Asian-Style Chicken Salad

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Dive into a salad with crispy chicken, crunchy veggies, sweet oranges and a tangy Asian dressing.
Updated Jun 5, 2009
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Substitute 1 cup fresh pineapple chunks for the orange segments.

Nutrition

640 Calories, 38g Total Fat, 30g Protein, 45g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
340
Total Fat
38g
59%
Saturated Fat
8g
39%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1060mg
44%
Potassium
370mg
10%
Total Carbohydrate
45g
15%
Dietary Fiber
3g
13%
Sugars
20g
Protein
30g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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