Ingredients:

Dressing:
-1/4 Kikkoman Teriyaki Sauce
-1/4 cup olive oil
-2 tablespoons honey
-2 tablespoons vinegar
-1 teaspoon freshly grated orange peel

Salad:
-1 pound chicken breast tenders
-freshly ground black pepper
-1 egg
-1 tablespoon Kikkoman Teriyaki Sauce
-1/2 cup flour
-1 tablespoon Panko Bread Crumbs
-1/2 cup smoked almonds, finely chopped
-3 tablespoons olive oil
-6 cups mixed baby salad greens
-2 oranges, peeled and cut into wedges

1. Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel
2. Season chicken tenders with pepper
3. Beat egg with teriyaki sauce in shallow dish until well blended
4. Place flour in shallow dish
5. Combine bread crumbs and almonds in another shallow dish
6. Dust both sides of chicken with flour, then dip into egg mixture and finely coat with almond mixture
7. In a skillet, heat 2 tablespoons olive oil over medium high heat
8. Add chicken and cook 7 minutes or until no longer pink in center, turning over once and adding more oil as needed
9. Divide salad greens among 4 dinner plates
10. Arrange chicken and orange wedges on greens
11. Serve with the dressing