Mandarin Chicken Salad

Mandarin Chicken Salad

Tags: Main Course

  • Prep Time: 40 min
  • Cook Time: 10 min
  • Ready Time: 60 min
  • Yield: 4 servings

Ingredients

PEANUT DRESSING

  • 1/3 cup Crisco® Pure Canola Oil
  • 2 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1/3 cup Jif® Creamy Peanut Butter
  • 2 tablespoons sesame seeds

CHICKEN

  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1 teaspoon five spice powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper, more or less to taste
  • 1 cup coconut milk
  • 2 teaspoons lime juice
  • Crisco® Pure Canola Oil
  • 1 pound chicken breast tenders

SALAD

  • 1 ( 6-8 oz.) package Spring Mix or Baby Spinach salad greens
  • 1/2 pound snow peas, blanched and sliced thin lengthwise
  • 1/2 cup chopped red onion
  • 1 (11 oz.) can mandarin oranges, drained
  • 1 tablespoon chopped cilantro

Preparation Directions

  • WHISK together dressing ingredients in a large bowl until smooth.
  • STIR together flour, five spice powder, salt and cayenne pepper in a medium bowl. In a small bowl, mix together coconut milk and lime juice.
  • POUR oil into large skillet to about 1/2-inch depth. Heat over medium-high heat. Dip each chicken breast tender into coconut milk-lime mixture then coat with seasoned flour. Shake off excess and fry until golden brown. Drain on paper towels.
  • TOSS salad greens, snow peas, onions and oranges in bowl with Peanut Dressing. Arrange on plates; top with cooked chicken tenders. Sprinkle with chopped cilantro. Serve.

Nutritional Information Per Serving

Serving Size (1/4 of recipe), Calories 980 (Calories from Fat 680), Total Fat 78g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 45mg, Sodium 1620mg, Total Carbohydrate 51g (Dietary Fiber 8g, Sugars 13g), Protein 29g; Percent Daily Value*: Vitamin A 50%, Vitamin C 90%, Calcium 8%, Iron 35%.

*Percent Daily Values are based on a 2,000 calorie diet.