Pecan-Crusted Chicken Tenders over Salad

Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

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

(1)
Most Helpful

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!

SloppyJoe July 12, 2011

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