1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set a cooling rack on top of the baking sheet.
2. Pulse Samoas and almonds in a food processor (separately), until coarsely ground. Combine Samoas, almonds, bread crumbs, pepper and salt in a bowl. This is the coating for the chicken tenders.
3. Brush chicken tenders with spicy brown mustard. Press the tenders into the Samoas coating and place on top of a cooling rack.
4. Bake the chicken tenders for 30 minutes, flipping half way through.
5. While the chicken tenders are baking, cook the rice noodles according to the package directions.
6. In a large bowl, whisk together the dressing ingredients. Once cooked, rinsed and drained, add the noodles to the dressing and toss to combine.
7. Add the remaining salad ingredients to the noodles.
8. Serve the Samoas chicken tenders on top of the salad.

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