|Sat Fat||1.6 g
|Mono Fat||3.1 g
|Poly Fat||6.7 g
||Vitamin E||0.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
This kid-friendly recipe is fun for lunch or dinner.
servings 7 (Salad Only)
1 (10-ounce) bag chopped Romaine lettuce (or 4 cups)
1 medium red bell pepper, seeded and sliced into matchstick-sized strips
1/2 medium cucumber, seeded and diced
3/4 cup shredded carrots
1/4 cup chopped scallions
3/4 cup favorite sesame-flavored salad dressing (or use recipe below)
Almond-Crusted Chicken (recipe below)
1 cup light sesame oil
1/4 cup rice vinegar
3 tablespoons white sugar
1 teaspoon grated ginger
1/2 teaspoon soy sauce
Almond-Crusted Chicken :
3/4 cup favorite sesame-flavored salad dressing (or use recipe above)
1 (1-pound) package boneless, skinless chicken tenderloins
1 egg, beaten
1 cup sliced almonds, roughly chopped
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon canola oil or almond oil
In a large salad bowl, toss together lettuce, bell pepper, cucumber, carrots and scallions. Add dressing and toss again. Divide among plates and top with chicken. Serve.
Sesame Dressing: Whisk together all ingredients. Makes about 1 1/2 cups.
Almond-Crusted Chicken : Place salad dressing in a gallon-size zippered plastic bag. Add chicken and marinate refrigerated for 30 minutes to 12 hours. Remove and drain, discarding excess Marinade. Place egg in a shallow bowl. Stir together almonds, flour, salt and pepper in another shallow bowl. Cut chicken into bite-sized pieces. Dredge each piece of chicken in egg, then in almond mixture. Heat oil in a large skillet. Add half of chicken to pan, and brown well on medium heat, cooking chicken throughout. Remove and drain on paper towels. Add remaining half of chicken to pan and repeat process. Keep warm in a 200°F oven until ready to serve on salad.