Almond Fruited Chicken Salad Food

FRUITED CHICKEN SALAD

Steps:

• Mix cream cheese and mayo in large bowl until well blended.
• Add all remaining ingredients except almonds; mix lightly.
• Spoon onto lettuce-covered plate, if desired; sprinkle with almonds. Serve with saltine crackers or round buttery crackers.

ALMOND CHICKEN SALAD

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.

ALMOND CRUSTED 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.

CRISPY ALMOND CHICKEN WITH APPLE-FENNEL SALAD

Steps:

• Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper.
• Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches.
• Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges.

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD

Steps:

• Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
• Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
• In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
• Remove the pre-heated baking sheet from the oven and spray with cooking spray.
• Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
• While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
• To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

ALMOND CRUSTED CHICKEN TENDER SALAD

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).

ALMOND FRUITED CHICKEN SALAD

Steps:

• Combine chicken, celery, grapes, mayo, and fruit spread in a mixing bowl and stir to combine. Season the salad to taste with salt and pepper.
• Cover with plastic wrap, and refrigerate for 30 minutes or until ready to serve.
• Before serving, add the almonds to the chicken salad. Serve with your favorite bread or salad greens.

CHICKEN SALAD WITH CRAISINS AND ALMONDS

Steps:

• Drain chicken place in mixing bowl, separate with fork.
• Chop onions and celery add to mixing bowl along with mayo, craisens and honey.
• Brown almonds in saucepan with butter, stirring often until browned add to mixing bowl.
• Season with salt and pepper mix again.

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, grapes, celery, onions and eggs.
• In another bowl, combine the next nine ingredients; stir until smooth.
• Pour over the chicken mixture and toss gently.
• Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.
• Garnish with kiwi if desired.
• **Cooking time does not include cooking the chicken or boiling the eggs.

ALMOND-CRUSTED CHICKEN CUTLETS WITH WILTED SPINACH-ORANGE SALAD

Steps:

• Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
• Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
• Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.