1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup olive oil
2 tablespoons honey
2 tablespoons vinegar
1 teaspoon orange peel, freshly grated
1 pound chicken breast tenders
freshly ground black pepper
1/2 cup all purpose flour
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 cup smoked almonds, finely chopped
2-3 tablespoons vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments
I N S T R U C T I O N S
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.