Mandarin Chicken Salad Recipe

Mandarin Chicken Salad

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 ( 8 oz.) package salad greens
1/2 pound snow peas, blanched and sliced thin lengthwise
1/2 cup chopped sweet onion
1 (11 oz.) can mandarin oranges, drained
1 tablespoon chopped cilantro

Directions:

DRESSING
1. WHISK together dressing ingredients in a large bowl. Mix until smooth.

CHICKEN
1. WHISK together flour, five spice powder, salt and cayenne pepper in a medium bowl. In a small bowl, mix together coconut milk and lime juice.
2. POUR oil into a large skillet to about 1/2-inch depth. Heat over medium-high heat. Dip each chicken breast tender into the coconut milk-lime mixture then coat with seasoned flour. Shake off the excess and fry until golden brown. Drain on paper towels.

SALAD
1. TOSS salad greens, snow peas, onions and oranges in a large bowl with the Peanut Dressing.
2. ARRANGE salad on plates and top with the cooked chicken tenders. Sprinkle with chopped cilantro. Serve.

Yield: 4 servings