Pecan-Crusted Chicken Tenders over Salad

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 45mins
• Ingredients: 19
• Serves: 4

ingredients

• 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

• Dressing

• 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

directions

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.

Reviews

[SloppyJoe]

One of our favorite Rachael Ray recipes. We use Open Pit Barbecue Sauce and it makes a terrific sauce/salad dressing. Thanks for posting here!