Mandarin Chicken Salad
1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture. 2 Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet. 3 Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes. 4 Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.
Many supermarkets offer Asian-style dressings, but if yours doesn’t carry it, try this salad with a citrus or honey-mustard dressing. Be sure to check not only the salad dressing aisle but the aisle with ethnic foods as well. Make this salad meal complete with a basket of breadsticks, a bowl of pineapple chunks and some fortune cookies for sharing. Add a bit of crunch to this flavorful salad by sprinkling with chow mein noodles or other fried Chinese noodles.