Ingredients
Dressing Ingredients
1/4 cup olive oil
1/4 cup Teriyaki Sauce
2 tbs honey
2 tbs vinegar
1/tsp freshly grated orange peel
Salad Ingredients
1 lb chicken breast
1 egg
1 tbs Teriyaki Sauce
1/2 cup flour
1/2 cup panko bread crumbs
1/2 cup almonds, finely chopped
2-3 tbs vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled & cut into segments
Preparation
Dressing Whisk together teriyaki sauce, olive oil, honey, vinegar & orange peel.
Chicken Salad Season chicken w/pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs & almonds in another shallow dish. Dust both sides of chicken w/flour, then dip into egg mixture & finally coat w/almond mixture. In 12 " skillet, heat 2 tbs vegetable oil over medium-high heat. Add chicken & cook 6 to 7 minutes, or until no longer pink in center, turning over once & adding more oil as needed. divide salad greens among 4 dinner plates. Arrange chicken & orange segments on greens. Serve w/dressing.
