Categories: Chicken, Salad

Ingredients

• 1/2 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
• 1/2 cup Asian-style dressing

Directions

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.

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