Almond-Crusted Chicken Tender Salad

Submitted by DrGaellon

"From Kikkoman. The original recipe called for smoked almonds, but I found the smoke flavor overpowering. You might try half smoked and half plain."

 

• Ready In: 23mins
• Ingredients: 15
• Serves: 4

ingredients

• 1⁄4 cup teriyaki sauce, Kikkoman brand preferred
• 1⁄4 cup olive oil
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 teaspoon freshly grated orange zest
• 1 lb chicken breast tenders
• fresh ground black pepper
• 1 egg
• 1 tablespoon teriyaki sauce, Kikkoman brand preferred
• 1⁄2 cup all-purpose flour
• 1⁄2 cup panko breadcrumbs
• 1⁄2 cup almonds, finely chopped
• 2 -3 tablespoons vegetable oil
• 6 cups mixed baby greens
• 2 oranges, peeled and cut into supremes (segments)

directions

1. Whisk together 1/4 cup teriyaki sauce, olive oil, honey, vinegar and orange zest. Set aside.
2. Season chicken with pepper. Whisk egg with 1 tbsp teriyaki sauce in a shallow dish until blended.
3. Place flour in a shallow dish. Combine almonds and panko in another shallow dish.
4. Dip chicken in flour on all sides and shake/pat off excess. Dip in egg then in almond mixture to coat thoroughly.
5. Heat 2 tbsp vegetable oil over medium-high heat in a medium non-stick skillet. Add chicken and cook 3-4 min on each side, or until no longer pink in center. Add more oil if needed.
6. Divide greens among 4 plates. Arrange chicken strips and orange segments over greens. Drizzle over dressing and serve.