Asian-Style Chicken Salad

 

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.