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Almond-Crusted Chicken Salad

By July 13, 2017May 7th, 2019No Comments

At The Hideaway Experience we pride ourselves on taking care of you and treating you like family as we work together to heal your marriage. An important part of that process is mealtime. Sharing a home cooked meal is like sharing a piece of ourselves; it is one of the most basic ways we bond with each other.

One of the comments we get most often after people leave is “thank you for saving my marriage… but we miss the food!” With that in mind we are taking some of our favorite recipes and sharing them with you! Our Almond-Crusted Chicken Salad is always a crowd pleaser and it’s the perfect summertime meal. This recipe will feed all of your family and friends but if you are cooking for a smaller crowd you can cut the ingredients in half.


1 1/2 Large bags of frozen chicken breast tenders (about 33)

5 Eggs

5 Tbsp. Kikkoman Teriyaki Marinade & Sauce

2 cups All Purpose Flour

2 cups Kikkoman Panko Bread Crumbs

4 cups Smoked Almonds, finely chopped

4 Tbsp. Vegetable oil

6-8 cups Spring Mix Salad Greens

4 Oranges/clementines, peeled and cut into segments

Freshly ground black pepper


½ cup Kikkoman Teriyaki Marinade & Sauce

½ cup Olive Oil

4 Tbsp. Honey

4 Tbsp. White Rice Vinegar

2 Tsp. Freshly Grated Orange Peel


To create the Orange Teriyaki Honey Dressing combine the Teriyaki sauce, olive oil, honey, vinegar, and orange peel in a bowl. Whisk together and set aside.

For the Almond-Crusted Chicken Salad begin by seasoning the chicken tenders with pepper. In a shallow bowl beat the eggs and Teriyaki sauce together until well blended. Place the flour in a shallow dish. In a separate dish combine the Panko breadcrumbs and the almonds. Dust both sides of the chicken with flour, then dip into the egg mixture, and finally coat with the almond mixture.

In a 12-inch skillet, heat 4 Tbsp. of vegetable oil over medium-high heat. Once you have all the chicken in the skillet, time each side for 3 minutes. Turn the chicken and finish the other side for an additional 3 minutes. Remove the chicken from the oil and place in the warming drawer on a rack as you cook the rest of the chicken. Divide the salad greens among dinner plates and arrange the chicken and orange segments on top. Serve with the Orange Teriyaki Honey Dressing.