Almond-Crusted Chicken Tender Salad

• 14 cup teriyaki sauce, Kikkoman brand preferred
• 14 cup olive oil
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 teaspoon freshly grated orange zest
• 1 lb chicken breast tenders
• fresh ground black pepper
• 1 egg
• 1 tablespoon teriyaki sauce, Kikkoman brand preferred
• 12 cup all-purpose flour
• 12 cup panko breadcrumbs
• 12 cup almonds, finely chopped
• 2 -3 tablespoons vegetable oil
• 6 cups mixed baby greens
• 2 oranges, peeled and cut into supremes (segments)

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

teriyaki sauce, olive oil, honey, rice wine vinegar, freshly grated orange zest, chicken breast tenders, fresh ground black pepper, egg, teriyaki sauce, flour, breadcrumbs, almonds, vegetable oil, mixed baby greens, oranges

Taken from www.food.com/recipe/almond-crusted-chicken-tender-salad-306542 (may not work)