Tuesday, September 8, 2009

Almond Crusted Chicken Salad

When we finally got home last night we were quite hungry. I had planned on making this meal in a more leisurely fashion, but it still came together very quickly and I really liked the combinations of flavors. It had a nice tang and was light but filling. We added some good fresh 9 grain bread, fresh pineapple and lime wedges for some extra calories. We'll be having it again tonight and I'm excited about it!
Almond-Crusted Chicken Tender Salad (found in SELF magazine, pg 121, June 2007--ad for Kikkoman Teriyaki sauce and marinade)
Dressing Ingredients:
1/4 c Kikkoman Teriyaki Marinade & Sauce
1/4 c EVOO (I'd change it to sesame seed oil--just sayin)
2 Tbsp honey (maybe a little extra?)
2 Tbsp vinegar
1 tsp grated orange peel (or several tsp??)

Chicken Prep:
1 lb chicken tenders (I used boneless, skinless breasts cut up in smaller strips)
black pepper
1 egg
1 Tbsp Kikkoman Teriyaki marinade and sauce
1/2 c All purpose flour
1/2 c Kikkoman Panko Bread Crumbs (couldn't find them so I used regular bread crumbs)
1/2 c smoked almonds, finely chopped (I do mean finely)

2-3 Tbsp veggie oil
6 c mixed greens (or 1 bag of salad greens)
2 oranges peeled and cut into segments (I used canned mandarin oranges, drained)
lime wedges

For dressing wisk together all dressing ingredients, set aside/chill.

For Chicken:
Season chicken with black pepper. In a small bowl wisk egg and kikkoman sauce until well blended. set aside.
Place flour in a small bowl, set aside. In another medium bowl mix bread crumbs and almonds.
Over med heat heat 1 Tbsp oil in a large skillet. Dip pieces of chicken in FLOUR, then EGG mixture, then ALMOND/BREAD CRUMB mixture. Add chicken to skillet and cook 6-7 min on one side until no longer pink in center, turning once and adding oil as needed. (I placed ours in the oven on a sprayed cookie sheet on 400F as they were done in the skillet just to make sure they were cooked).
Divide greens among 4 dinner plates, arrange chicken and orange segements on greens. Serve with dressing. (and lime wedges if you like, I'd strongly recommend it!!)
SERVES 4 (or 2 people for 2 nights if you keep all the stuff separate and keep the greens dry)

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