"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pecan Crusted Chicken Salad Recipe

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This recipe for Pecan Crusted Chicken Salad, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Saturday, April 18, 2009


vegetable oil for frying
1-1/3 to 2 lbs. chicken tenders
salt and pepper to taste
1 c. all-purpose flour
2 eggs beaten with a splash of milk
1 c. plain bread crumbs
1 c. pecans finely chopped in a food processor
1/2 tsp. nutmeg, freshly grated
3 hears of romaine lettuce, shredded
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle
salt and freshly ground pepper
1/4 c. maple syrup
1/4 c. tangy BBQ sauce
juice of one navel orange
1/4 c. extra virgin olive oil

Heat 1-1/2 to 2 inches oil in a skillet over medium-high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in one, eggs beaten with milk in a second. In third dish combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumbs/pecans. Fry tenders in small batches, 6-7 minutes, and drain on paper towels. For dressing, combine maple syrup, bbq sauce, and orange juice in a bowl. Whisk in oil and set aside while cooking the chicken. Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to taste. Top with pecan-crusted chicken tenders and drizzle remaining dressing over top.




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