• Asian Style Chicken Salad

    2 votes
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes


    • 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


    1. 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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