Mandarin Chicken Salad

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.