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Asian-Style Chicken Salad

Ingredients

1cup Original Bisquick mix
1/4cup flaked coconut
1bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame-ginger dressing)
1lb boneless skinless chicken breasts, cut into about 24 (1 1/2-inch) pieces
1/4cup vegetable oil
1can (11 oz) mandarin orange segments, drained
4medium green onions, sliced (1/4 cup)
1/2cup roasted Asian sesame dressing
Directions
  • 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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