
Mandarin Chicken Salad
Prep Time: 40 min
Cook Time: 10 Min
Serves 4 Servings
Difficulty Moderate
Ingredients
- PEANUT DRESSING
- 1/3 C. Crisco® Pure Canola Oil
- 2 Tbsp. soy sauce
- 3 Tbsp. rice vinegar
- 1 tsp. Spice Islands® Ground Cumin
- 1/2 tsp. Spice Islands® Ground Ginger
- 1/2 tsp. Spice Islands® Cayenne Pepper
- 1/3 C. creamy peanut butter
- 2 Tbsp. sesame seeds
- CHICKEN
- 1 C. all-purpose flour
- 1 tsp. five spice powder
- 1 tsp. salt
- 1 tsp. Spice Islands® Cayenne Pepper
- 1 C. coconut milk
- 2 tsps. lime juice
- Crisco® Pure Canola Oil
- 1 lb. chicken breast tenders
- SALAD
- 1 ( 6-8 oz.) pkg. spring mix or baby spinach salad greens
- 1/2 lb. snow peas
- 1/2 C. chopped red onion
- 1 (11 oz.) can mandarin oranges
- 1 Tbsp. chopped cilantro
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.
