"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Almond-Crusted Chicken Salad Recipe

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This recipe for Almond-Crusted Chicken Salad, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Ornelas
Added: Tuesday, April 21, 2009


1/4 c. Teriyaki Marinade and Sauce
1/4 c. olive oil
2 T. honey
2 T. vinegar
1 tsp. grated orange peel

1 lb. chicken tenders
1 egg
1 T. Teriyaki Marinade and Sauce
1/2 c. flour
1/2 c. Panko bread crumbs
1/2 c. smoked almonds, finely chopped
2-3 tsp. vegetable oil
6 c. mixed baby salad greens
2 oranges, peeled and cut into segments

Whisk together all dressing ingredients, set aside.

Season chicken with pepper. Beat egg with Teriyaki marinade. Place flour in a shallow dish. Combine panko crumbs and almonds in another dish. Dust chicken with flour then dip into egg mixture and finally coat with almond mixture. Heat oil over medium-high heat. Add chicken and cook until done, adding more oil as needed.

Divide salad greens among plates. Arrange chicken and oranges on greens. Serve with dressing.




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