Ingredients:
vegetable oil, for frying
2 lbs chicken tenders
1 cup all-purpose flour
2 eggs, beaten
1 cup plain breadcrumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg
1 oranges, zested
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 oranges, juice of
1/4 cup extra virgin olive oil
2 romaine lettuce hearts, chopped
1 pint cherry tomatoes
2 carrots, thinly sliced
3 scallions, chopped
1/2 cup dried cherries or 1/2 cup cranberries
1 (8 ounce) cans mandarin oranges, drained
Directions:
Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes.
Place flour in 1 dish, eggs beaten with a splash of water in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
Dressing:
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.