Food Network: Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing
Recipe courtesy Rachael Ray

Ingredients
Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested

Dressing:

1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Instructions
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 water or milk 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.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and
season with salt and pepper.

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 your
taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing
over top.

Beverage suggestion: serve cran-raspberry apple juice over ice and top with a
splash of soda water.