Lightly beat egg white in a shallow dish. Finely chop pecans; place into a second shallow dish. Combine salt and cayenne pepper in a small bowl. Slice the chicken tenders in half lengthwise and remove white tendons. Sprinkle cayenne mixture over chicken. Dip chicken in egg white, then in pecans, pressing pecans into chicken.
Add oil and heat over medium-low heat (if frying) 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until golden brown. Turn chicken over and cook an additional 2-3 minutes or until centers are no longer pink.
Meanwhile, whisk together preserves, mustard, vinegar, salt, pepper, garlic and oil in a small bowl.
To serve, toss greens with 2 tablespoons of the dressing; divide among serving plates. Drizzle remaining dressing around edge of plates. Arrange three of the chicken strips around each salad.