Monday, March 15, 2010
Almond-Crusted Chicken Tender Salad
Recipe taken from:
Kikkoman Teriyaki ad
Photo Credit: www.photojug.com
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup Sesame oil
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons Mandarin orange segments, crushed
1 pound chicken breast tenders
freshly ground black pepper
1/2 cup all purpose flour
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 panko breadcrumbs
1/2 cup almonds, finely chopped
2-3 tablespoons vegetable oil
6 cups mixed baby salad greens
1/2 cup Mandarin orange segments, drained
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
Season chicken tenders with 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-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 orange-teriyaki-honey dressing.
Notes & Tips:
The original recipe calls for olive oil and regular vinegar but I switched it to the more "Asian" versions of the ingredients. I was very happy with the result. I have made this with the original ingredients too and it came out great too. My big piece of advice with this is watch the chicken closely, as the almonds burn easily. Also the original recipe calls for orange peel and slices of oranges, I like using Mandarin oranges better.
Calories 174, Total Fat 4 g, Carbohydrate 4 g, Fiber 1 g, Protein 27 g. Exchanges: Lean Meat 3,Fat 0.5
Posted by The Porters at 3:42 PM