Almond-crusted Chicken Tender Salad

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.