| MANDARIN CHICKEN SALAD |
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Preparation Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes Makes 4 servingsPeanut Dressing 1/3 cup Crisco Pure Canola Oil 2 tablespoons soy sauce 3 tablespoons rice wine 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 In a large bowl, whisk together all ingredients. Mix until smooth; set aside. Chicken 1 cup 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 In a medium bowl, whisk together the flour, five spice powder, salt, and cayenne pepper. In a small bowl, mix the coconut milk and lime juice. Pour Crisco Pure Canola 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, and dredge in the seasoned flour. Shake off the excess and fry until golden brown. Drain on paper towels. Salad 1/2 pound salad greens 1/2 pound snow peas, blanched and sliced thin lengthwise 1/2 cup chopped sweet onion 1 (11 ounce) can mandarin oranges, drained 1 tablespoon chopped cilantro In a large bowl, toss the salad greens, snow peas, onions and oranges with the Peanut Dressing. Place the salad on plates and top with the cooked chicken tenders. Sprinkle with chopped cilantro. Serve. |
