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Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing Recipe

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (136)

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Average Rating:

Total Reviews: 136

Showing 11-20 of 136

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  • on October 19, 2010

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    I have made this recipe several times and it's my all-time favorite of Rachel's! I also found that the cheddar chive bread goes well with many other meals as a small side. Thanks Rachel!

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  • on August 20, 2010

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    Radishes aren't our favorite, so we substitute sliced cucumber. This dish is great!

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  • on July 27, 2010

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    So easy! Took a little longer than 30 min. but worth every bite! The dressing for the salad is amazing!!!

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  • on July 13, 2010

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    My husband is on a low salt diet due to health issues so I had to make some minor adjustments. I used plain panko instead of bread crumbs, and a barbeque sauce with the lowest salt content I could find. I also used half cashews and half pecans because that was what I had. My husband and son are fighting over the last piece as I write this! Thanks Rachel - I will be making this one over and over.

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  • on June 11, 2010

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    Instead of having these orange-y, I decided to add a little kick. I added olive oil and horseradish mustard together to coat the chicken tenders before putting them into the pecan mixture and omitted the orange from the coating. Baked and broiled as "JYoti" noted. SO TASTY. I dipped it in the dressing - would go really well over lettuce and with craisins and little orange segments with blue cheese (like a certain restaurant I LOVE.

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  • on April 19, 2010

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    Just made it tonight and my whole family loved it. I followed the recipe exactly except I baked it at 375, 10 mins on each side and then under broiler for a min or so. Definitely healthier than frying It. It was tender and moist and at the same time nice and crunchy.

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  • on March 04, 2010

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    I have made this recipe twice now, and it is wonderful! I made this for my boyfriend for dinner one evening. The chicken pieces are tasty, and the dressing has a great original tasting zest.

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  • on February 21, 2010

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    Our dressing came out a bit sweet and a lil too BBQ-y. I'd recommend adding a portion of the BBQ and maple syrup in and then tasting before adding it all in.

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  • on February 16, 2010

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    Very good! I've been cooking since I was 10. I have 2 degress in baking! Cooking is a passion with me! I changed this recipie by dredging in ranch instead of milk! There were no leftovers! Rachel Ray rocks!!

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  • on February 15, 2010

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    Made this tonight! Other comment suggested baking... which I did... I drizzled a tiny amount of melted butter on them... turned them a couple of times and also lightly sprayed with butter flavored pam when turning which crisped them up... Really yummy...

    Didn't make the dressing... my husband's fave is blue cheese... so we used that and I added craisins.... He really enjoyed it... me too!! Will make again.

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