Asian chicken & orange salad with almond-crusted chicken

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INGREDIENTS

For the chicken

  • 1 large chicken breast, cut into bite-sized pieces

  • 1 egg, beaten

  • 1 cup Mariani Whole Almonds

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

For the salad

  • 4 cups baby spinach

  • 2 oranges, peeled and chopped

  • 1 avocado, diced

  • 2 teaspoons sesame seeds

For the dressing

  • 2 tablespoons soy sauce

  • ¼ cup lime juice

  • ¼ cup vegetable oil

  • 1 tablespoon rice vinegar

  • 1 teaspoon honey

  • 1 teaspoon sesame oil

  • Salt, to taste

INSTRUCTIONS

  1. Preheat the oven to 450 degrees and line a baking sheet with parchment paper or aluminum foil.

  2. Add the almonds, garlic powder, and salt to a food processor.  Pulse until you get a fine meal.

  3. Dip a piece of chicken into the beaten egg, then into the almond mixture.  Repeat with all of the chicken pieces. 

  4. Place the chicken on the baking sheet and bake for 10 minutes, until golden.

  5. While the chicken is baking, make the salad dressing.  Add the soy sauce, lime juice, vegetable oil, rice vinegar, honey, sesame oil, and salt to a bowl and whisk to combine.

  6. Add the spinach to a large bowl.  Add the dressing and toss to combine.  Place the almond-crusted chicken, avocado, oranges, on top.  Finish off with a sprinkle of sesame seeds.