Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese

2 pounds chicken tenders

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 eggs, beaten

2 cups panko

6 tablespoons vegetable oil

2 bags (10 ounces each) mixed baby greens

1 cup thinly sliced red onion

4 Bosc pears, peeled and thinly sliced

1 cup Danish blue cheese, crumbled

Dressing, recipe follows

Sugared Pecans, recipe follows

Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.

 

Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.

 

In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.

Dressing:

1/2 cup chopped pecans

1/4 cup maple syrup

1/3 cup plus 2 tablespoons apple cider vinegar

1/2 cup mayonnaise

2 tablespoons brown sugar

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable oil

 

Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.

Sugared Pecans:

1/2 cup sugar

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup pecans, lightly toasted

 

Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.