Ingredients for Almond Crusted Chicken Tender Salad
- 3 tablespoons Kikkoman teriyaki sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- zest of 1 orange
- 1 pound chicken tenders
- to taste fresh ground black pepper
- 1 large egg
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup slivered almonds
- 2 tablespoons vegetable oil, plus more as needed
- 5 cups mixed salad greens
- 3 oranges
- to taste salt
- 1 tablespoon orange juice
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How to Make Almond Crusted Chicken Tender Salad
- **Dressing Preparation:**
- In a small bowl, whisk together 2 tablespoons Kikkoman teriyaki sauce, 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon orange juice, 1 tablespoon rice vinegar, and the zest of 1 orange.
- Set aside.
- **Chicken & Salad Preparation:**
- Season 1 pound of chicken tenders with salt and pepper.
- In a shallow dish, beat 1 large egg with 1 tablespoon Kikkoman teriyaki sauce until well combined.
- In another shallow dish, place 1/2 cup all-purpose flour.
- In a third shallow dish, combine 1 cup panko breadcrumbs and 1/2 cup slivered almonds.
- Dredge each chicken tender in flour, then dip in the egg mixture, and finally coat thoroughly with the almond-breadcrumb mixture.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Add chicken tenders and cook for 6-7 minutes per side, or until golden brown and cooked through, adding more oil as needed.
- While chicken cooks, prepare your salad greens.
- Divide 5 cups of mixed salad greens among four plates.
- Arrange cooked chicken tenders and 2 segmented oranges over the greens.
- Drizzle generously with the orange-teriyaki-honey dressing and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
78g
Fat
22g
Carbs
15g
