Almondcrustedchickentendersalad Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
• Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
• Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.

Steps:

• Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
• Preheat the oven to 350 degrees F. Place rack on a baking sheet.
• Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
• Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Steps:

• Dressing preparation.
• Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
• Set aside.
• Salad preparation.
• Season chicken tenders with pepper.
• Beat egg with the tablespoons of 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 an orange-teriyaki-honey dressing (Kikkoman recommended).

Steps:

• Whisk together 1/4 cup teriyaki sauce, olive oil, honey, vinegar and orange zest. Set aside.
• Season chicken with pepper. Whisk egg with 1 tbsp teriyaki sauce in a shallow dish until blended.
• Place flour in a shallow dish. Combine almonds and panko in another shallow dish.
• Dip chicken in flour on all sides and shake/pat off excess. Dip in egg then in almond mixture to coat thoroughly.
• Heat 2 tbsp vegetable oil over medium-high heat in a medium non-stick skillet. Add chicken and cook 3-4 min on each side, or until no longer pink in center. Add more oil if needed.
• Divide greens among 4 plates. Arrange chicken strips and orange segments over greens. Drizzle over dressing and serve.

Steps:

• Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
• Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
• Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples.
• Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
• Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!

Steps:

• In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

Steps:

• Combine lemon juice, mayonnaise, and salt and blend well.
• Toss with chicken, celery and almonds.
• Serve on bread or crisp lettuce.

Steps:

• In a large bowl, combine chicken, celery, grapes, mayonnaise, yogurt and pepper; mix well. Cover and refrigerate for several hours. Stir in almonds just before serving.

Steps:

• In a bowl, combine the first 11 ingredients. Top 12 muffin halves with lettuce leaves; spread with chicken salad. Top with tomato slices and remaining muffin halves.