Pecan-Crusted Chicken Tenders & Salad with Tangy Maple BBQ Dressing

Pecan-Crusted Chicken Tenders & Salad with Tangy Maple BBQ Dressing
Adapted from Rachael Ray, 30 Minute Meals

Serves 4 to 6

Chicken Tenders

  • olive oil, for frying
  • 1-1/3 to 2lbs chicken breasts, cut into pieces
  • salt & pepper to taste
  • 1 cup flour
  • 2 eggs, beaten with a splash of milk or water
  • 1 cup plain bread crumbs
  • 1 cup pecans, finely chopped in food processor (optional if you desire a nut-free version)
  • 1/2 tsp nutmeg
  • zest of 1 orange

Salad

  • 1/4 cup maple syrup
  • 1/4 cup BBQ sauce
  • juice of one orange
  • 1/4 extra virgin olive oil
  • 1 head romaine lettuce, cut into bite size pieces
  • 6 radishes, thinly sliced
  • 6 green onions, trimmed and chopped on an angle
  • salt & pepper to taste

For Chicken Tenders:

Heat oil over medium-high heat.

Season chicken tenders with salt and pepper. Set out 3 shallow dishes – place flour in one, and eggs beaten with milk/water in the second. In the third, combine bread crumbs, pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry in small batches – 6 to 7 minutes or until cooked through – and drain on paper towels.

For Salad:

Combine maple syrup, BBQ sauce and orange juice in a bowl; whisk in oil.

Combine romaine, radishes and scallions in a large salad bowl. Toss with 3/4 of the dressing. Season with salt & pepper; top with chicken tenders and drizzle remaining dressing on top.

This goes fabulously with Cheddar and Chive Bread.

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One thought on “Pecan-Crusted Chicken Tenders & Salad with Tangy Maple BBQ Dressing

  1. Pingback: Cheddar & Chive Bread | A Collection of Favorites

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