Pecan-crusted Chicken Tenders Over Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/3-2 lbs chicken tenders
• salt
• fresh ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten with
• 1 dash milk
• 1 cup plain breadcrumbs
• 1 cup pecans, finely chopped in a food processor
• 1/2 teaspoon freshly grated nutmeg
• 1 orange, zest of
• 1/4 cup maple syrup
• 1/4 cup tangy barbecue sauce
• 1 navel orange, juice of
• 1/4 cup extra virgin olive oil
• 3 romaine lettuce hearts, shredded
• 6 radishes, thinly sliced
• 6 scallions, trimmed and chopped on an angle
• salt
• fresh ground black pepper

Recipe

• 1 heat 1 ½ to 2 inches oil over medium heat in a large skillet.
• 2 season chicken tenders with salt and pepper.
• 3 set out 3 shallow dishes; place flour in one; eggs beaten with milk in a second; in the third dish, combine the bread crumbs, ground pecans, nutmeg, and orange zest.
• 4 in batches, coat tenders in flour, then egg, then bread crumb/pecan mixture.
• 5 fry tenders in small batches, 6-7 minutes, and drain them on paper towels.
• 6 for dressing: combine maple syrup, barbecue sauce, and orange juice; whisk in oil and set aside while cooking chicken.
• 7 in a large bowl, combine romaine, radishes, and scallions; toss with ¾ of the dressing; season with salt and pepper to taste.
• 8 top with pecan-crusted chicken tenders and drizzle remaining dressing over the top.