Almond-Crusted Chicken Tender Salad |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Kikkoman. The original recipe called for smoked almonds, but I found the smoke flavor overpowering. You might try half smoked and half plain. 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.
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