Crispy Almond-Crusted Chicken Tender Salad
This delightful Crispy Almond-Crusted Chicken Tender Salad combines the crunch of smoked almonds with the tenderness of marinated chicken tenders, offering a satisfying and healthy meal option. Drizzled with a zesty orange-teriyaki-honey dressing, this dish pairs well with fresh baby greens and vibrant orange segments, creating an explosion of flavors in every bite. Perfect for lunch or dinner, this recipe brings a tasty twist to your salad game while being hearty enough to keep you satisfied. Feel free to personalize it with your favorite brands of marinade and dressing for a truly unique culinary experience.
4
Servings
225
Calories
15
Ingredients
Ingredients
Teriyaki marinade and sauce
1/4 cup (For dressing and marinating chicken.)
Olive oil
1/4 cup (For dressing.)
Honey
2 tablespoons (For dressing.)
Vinegar
2 tablespoons (For dressing.)
Freshly grated orange peel
1 teaspoon (For dressing.)
Chicken breast tenders
1 lb (To be seasoned and coated.)
Fresh ground black pepper
to taste (For seasoning chicken.)
Egg
1 (Beaten for coating.)
Teriyaki marinade and sauce
1 tablespoon (For beating with the egg.)
All-purpose flour
1/2 cup (For dredging the chicken.)
Panko breadcrumbs
1/2 cup (For coating the chicken.)
Smoked almonds, finely chopped
1/2 cup (For coating the chicken.)
Vegetable oil
2-3 tablespoons (For frying the chicken.)
Mixed baby greens
6 cups (For serving as salad base.)
Oranges, peeled and cut into segments
2 (For serving with the salad.)
Instructions
1
Prepare the dressing by whisking together the teriyaki marinade, olive oil, honey, vinegar, and freshly grated orange peel in a medium bowl until well combined. Set aside to let the flavors meld.
2
Season the chicken breast tenders with fresh ground black pepper on both sides to enhance the flavor.
3
In a shallow bowl, beat the egg together with 1 tablespoon of teriyaki marinade until fully blended.
4
Place the all-purpose flour in another shallow dish, making it ready for dredging the chicken.
5
In a separate bowl, combine the panko breadcrumbs and finely chopped smoked almonds, mixing well to create the crunchy coating.
6
Begin the coating process by dusting each side of the chicken tenders with the flour, shaking off any excess. Next, dip them into the egg mixture, allowing any extra to drip off, and finally coat with the almond-breadcrumb mixture, pressing gently to ensure it adheres nicely.
7
Heat 2 tablespoons of vegetable oil in a large 12-inch skillet over medium-high heat. Once hot, add the coated chicken tenders to the skillet. Cook for 6 to 7 minutes, turning them halfway through the cooking time, until they are golden brown and cooked through with no pink remaining in the center. If necessary, add more oil as needed.
8
While the chicken is cooking, prepare the salad by dividing the mixed baby greens among four dinner plates.
9
Once the chicken is cooked, remove it from the skillet and let it rest for a minute. Slice the tenders if desired, then arrange them on top of the greens alongside the fresh orange segments.
10
Drizzle the prepared orange-teriyaki-honey dressing generously over the salad and serve immediately for a fresh and crispy experience.
Nutrition Information
10g
Fat
20g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Crispy Almond-Crusted Chicken Tender Salad?
The main protein in this recipe is 1 lb of chicken breast tenders.
How many calories are in one serving of this salad?
Each serving contains approximately 225 calories.
What ingredients make up the orange-teriyaki-honey dressing?
The dressing is made by whisking together teriyaki marinade, olive oil, honey, vinegar, and freshly grated orange peel.
How is the crunchy coating for the chicken made?
The coating is a mixture of panko breadcrumbs and finely chopped smoked almonds.
What are the three steps for dredging the chicken tenders?
First, dust the chicken with flour; second, dip it into the egg and teriyaki mixture; third, coat it with the almond-breadcrumb mixture.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
What kind of greens are recommended for this salad?
The recipe calls for 6 cups of mixed baby greens as the base for the salad.
How long should the chicken tenders be cooked?
The tenders should be cooked in a skillet for 6 to 7 minutes, turning them halfway through.
What temperature should be used to fry the chicken?
The chicken should be cooked in a large skillet over medium-high heat.
How much fat is in a single serving of the salad?
There are 10g of fat per serving.
What type of fruit is added to the salad?
Fresh orange segments from two peeled oranges are added to the salad.
Is there protein in the salad's nutritional profile?
Yes, each serving provides 15g of protein.
What type of almonds are used for the crust?
The recipe specifically uses smoked almonds that have been finely chopped.
How much honey is required for the dressing?
The dressing requires 2 tablespoons of honey.
What should the egg be mixed with for the coating process?
The egg should be beaten with 1 tablespoon of teriyaki marinade and sauce.
How much carbohydrates are in one serving?
There are 20g of carbohydrates per serving.
Should the chicken be seasoned before coating?
Yes, the chicken tenders should be seasoned with fresh ground black pepper on both sides before dredging.
What kind of oil is used for the salad dressing?
Olive oil (1/4 cup) is used for the orange-teriyaki dressing.
Can I personalize this recipe?
Yes, you can personalize it by using your favorite brands of marinade and dressing.
How do you know when the chicken is finished cooking?
The chicken is done when it is golden brown on the outside and there is no pink remaining in the center.
What size skillet is recommended?
A large 12-inch skillet is recommended for cooking the chicken.
How much olive oil is in the dressing?
The dressing uses 1/4 cup of olive oil.
How much panko breadcrumbs are needed?
The recipe calls for 1/2 cup of panko breadcrumbs.
How should the orange peel be prepared?
The orange peel should be freshly grated, and you need about 1 teaspoon.
What is the purpose of the all-purpose flour?
The flour is used for dredging the chicken tenders to help the egg mixture and crust adhere.
How much vinegar is in the dressing?
The dressing includes 2 tablespoons of vinegar.
What oil should be used for frying the chicken?
Vegetable oil (2-3 tablespoons) should be used for frying the tenders.
When should the dressing be added to the salad?
The dressing should be drizzled over the salad immediately before serving.
Should the chicken rest after cooking?
Yes, you should remove the chicken from the skillet and let it rest for one minute before slicing or serving.
What is the flavor profile of the chicken coating?
The coating is crispy and smoky due to the combination of panko and smoked almonds.