"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond-Crusted Chicken Tender Salad Recipe

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This recipe for Almond-Crusted Chicken Tender Salad, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Wednesday, May 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dressing Ingredients:
1/2 c. Kikkoman Teriyaki Marinade & Sauce
1/2 c. olive oil
2 tbsp. honey
2 tbsp. vinegar

Salad Ingredients:
1 lb chicken breast tenders
Black pepper, to taste
1 egg
1 tbsp. Kikkoman Teriyaki Marinade & Sauce
1/2 c. flour
1/2 c. Kikkoman Panko Bread Crumbs
1/2 c. smoked almonds, finely chopped
2-3 tbsp. vegetable oil
6 c. mixed baby salad greens
2 oranges, peeled and cut into segments

Directions:
Directions:
Whisk dressing ingredients together; set aside. Season chicken with black pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish. Dust both sides of chicken with flour then dip into egg mixture and finally coat with almond mixture. In 12" skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. Arrange salad and chicken on plate, then top with orange segments and dressing.

Number Of Servings:
Number Of Servings:
4

 

 

 

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