Asian Style Chicken Salad

Directions

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.