Almond Crusted Chicken Tender Salad

From the Kikkoman website:www.yourteriyaki.com. Since it is from their website, they recommend the Kikkoman brand of marinade, bread crumbs and Orange-Teriyaki-Honey dressing. I say use your own favorite brand.

• Ready In: 18 mins
• Serves: 4

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).