Almond-Crusted Chicken Tender Salad

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: 23 mins
• 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.