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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Almond-Crusted Chicken Tender Salad Recipe

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This recipe for Almond-Crusted Chicken Tender Salad is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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