Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


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


  1. 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.
  2. Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
  3. 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.
  4. Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.
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