Mandarin Chicken Salad

 

1/2

cup Original Bisquick® mix

2

tablespoons sesame seed

1

teaspoon ground ginger

2

tablespoons teriyaki sauce

1

tablespoon vegetable oil

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

bag (10 oz) European-style or romaine salad mix

1

can (11 oz) mandarin orange segments, drained

1

cup fresh snow (Chinese) pea pods, cut in half if necessary

1/2

cup Asian-style dressing

• 1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
• 2 Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
• 3 Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
• 4 Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.