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
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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.
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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.
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