Asian Style Chicken Salad

Dive into a salad with crispy chicken, crunchy veggies, sweet oranges and a tangy Asian dressing.


4 servings


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


In 1-gallon resealable food-storage plastic bag, mix baking mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.

Shake about 6 chicken pieces at a time in bag of coconut 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, divide greens among 4 plates.

Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 8 minutes

Additional Information

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, if preferred.

Nutritional Information

Amount per serving: Calories 640 (Calories from Fat 340), Total Fat 38 g (Saturated Fat 8 g, Trans Fat 1 g), Cholesterol 70 mg; Sodium 1060 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g, Sugars 20 g), Protein 30 g; Exchanges: 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 7 Fat; Carbohydrate Choices: 3

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