Almond Crusted Chicken Tender Salad

By AzWench

For a delicious side or a filling entree, enjoy baby greens salad topped with almond crusted chicken tenders and a sweet orange-teriyaki-honey dressing.

Ingredients

• Dressing:
• 1/4 cup Kikkoman Teriyaki Marinade & Sauce
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 tablespoons vinegar
• 1 teaspoon freshly grated orange peel
• Salad:
• 1 pound chicken breast tenders
• freshly ground black pepper
• 1 egg
• 1 tablespoon Kikkoman Teriyaki Marinade & Sauce
• 1/2 cup all-purpose flour
• 1/2 cup Panko Bread Crumbs
• 1/2 cup smoked almonds, finely chopped
• 2 - 3 tablespoons vegetable oil
• 6 cups mixed baby salad greens
• 2 oranges, peeled and cut into segments

Details

Servings 4
Adapted from yourteriyaki.com

Preparation

Step 1

Dressing: Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.

Salad:
1. Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well combined.

2. Place flour in shallow dish. Combine bread crumbs and flour in another shallow dish.

3. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.

4. In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.

5. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with Orange-Teriyaki-Honey Dressing.