Almond Crusted Chicken Tender Salad |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I say use your own favorite brand. Ingredients:
1/4 cup teriyaki marinade, and sauce |
1/4 cup olive oil |
2 tablespoons honey |
2 tablespoons vinegar |
1 teaspoon freshly grated orange peel |
1 lb chicken breast tenders |
fresh ground black pepper |
1 egg |
1 tablespoon teriyaki marinade, and sauce |
1/2 cup all-purpose flour |
1/2 cup panko breadcrumbs |
1/2 cup smoked almonds, finely chopped |
2 -3 tablespoons vegetable oil |
6 cups mixed baby greens |
2 oranges, peeled and cut into segments |
Directions:
1. Dressing preparation.
2. Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
3. Set aside.
4. Salad preparation.
5. Season chicken tenders with pepper.
6. Beat egg with the tablespoons of teriyaki sauce in shallow bowl until well blended.
7. Place flour in shallow dish.
8. Combine bread crumbs and almonds in another shallow dish.
9. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.
10. In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat.
11. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.
12. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with an orange-teriyaki-honey dressing (Kikkoman recommended).
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