Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette

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For the chicken:

4 (4-ounce) pieces chicken breast

1 1/2 cups lowfat buttermilk

1 cup crushed pecan pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1 teaspoon ground cinnamon

2 teaspoon oil

For the greens:

1 heart romaine

1 head frissee

1 head Boston lettuce

1 head red leaf lettuce

6 Roma tomatoes sliced

1 carrot, peeled and shredded

For the vinaigrette:

1/3 cup caramel sauce

2 teaspoons water

1/4 cup lime juice

3 tablespoons lemon juice

1/2 cup olive oil

1 lime, zested, optional

Salt and freshly ground black pepper