"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

Audrey & Steve Hackworth


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

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:




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