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Ingredients
- 1 cup Bisquick
- 1/4 cup flaked coconut
- 1 bag (11.75 oz) Mixed Greens
- 2 lg carrots, julienned
- 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 cup Asian sesame dressing
Directions
- In a gallon re-sealable plastic bag, mix Bisquick mix and coconut. Pour ½ cup sesame-ginger dressing into medium bowl. Add chicken pieces to dressing; stir well to coat chicken. Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. 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, mix the greens and carrots and divide among 4 plates. Top each salad with warm chicken pieces, orange segments and onions. Drizzle with Asian sesame dressing. For an extra crunch, you can top with the crispy Asian noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 764 | |
| Calories from Fat 532 | 70% |
| Total Fat 59.52g | 74% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.37g | |
| Cholesterol 43mg | 14% |
| Sodium 2346mg | 98% |
| Potassium 604mg | 17% |
| Total Carbs 38.07g | 10% |
| Dietary Fiber 6.3g | 21% |
| Sugars 16.24g | 11% |
| Protein 23.26g | 37% |
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