Almond Crusted Chicken Tender Salad Recipes

ALMOND CRUSTED CHICKEN TENDER SALAD

Steps:

• Dressing preparation.
• Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
• Set aside.
• Salad preparation.
• Season chicken tenders with pepper.
• Beat egg with the tablespoons of 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-inch 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.
• Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with an orange-teriyaki-honey dressing (Kikkoman recommended).

ALMOND-CRUSTED CHICKEN TENDER SALAD

Steps:

• Whisk together 1/4 cup teriyaki sauce, olive oil, honey, vinegar and orange zest. Set aside.
• Season chicken with pepper. Whisk egg with 1 tbsp teriyaki sauce in a shallow dish until blended.
• Place flour in a shallow dish. Combine almonds and panko in another shallow dish.
• Dip chicken in flour on all sides and shake/pat off excess. Dip in egg then in almond mixture to coat thoroughly.
• 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.
• Divide greens among 4 plates. Arrange chicken strips and orange segments over greens. Drizzle over dressing and serve.

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.