Mandarin Chicken Salad

Mandarin Chicken Salad

Photo by Renee B.

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup Original Bisquick® mix 2 tablespoons sesame seed 1 teaspoon ground ginger 2 tablespoons teriyaki sauce 1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into 1-inch pieces 1 bag (10 oz) European-style or romaine salad mix 1 can (11 oz) mandarin orange segments, drained 1 cup fresh snow (Chinese) pea pods, cut in half if necessary ½ cup Asian-style dressing


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.


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