Spinach/Strawberry/Pecan Crusted Chicken Salad

• 1 pkg. prewashed/packaged spinach
• 1 lb fresh strawberries, sliced
• 1 lb chicken breast, bite size
• 1 cup finely chopped pecans
• 1 cup flour
• 1 teaspoon seasoned salt
• 1 egg, beaten
• 1 cup milk
• 1 cup cornstarch
• Vegetable oil
• 1 cup Pecan halves
• 3 tablespoons sugar
• Dressing:
• 1 cup Strawberry Nector (Yumex)
• 6 tablespoons Plain Rice Vinegar
• 1 cup vegetable oil
• 1-2 tablespoons sugar

1. In a skillet, put vegetable oil to cover bottom. Cut chicken breast into bite size pieces. In a flat bowl, combine chopped pecans, flour and salt. Another flat bowl, combine beaten and milk. In another flat bowl put cornstarch. Dredge chicken in cornstarch first, then milk mixture, and last the pecan/flour mixture. Put in hot oil and fry until completely done. Set aside and let cool. In a small skillet, put 3 tablespoons sugar, over low heat stirring constantly, melt sugar and cook until a light brown. Add pecan halves and still until well coated. spread out on a lighted greased cookie sheet and let cool. For the dressing in a sealable container, combine the strawberry nector, rice vinegar, vegetable oil, and sugar. Shake well and taste. You may need to adjust for your own taste.
2. Put spinach in a large bowl. Top with the pecan crusted chicken, then the sliced strawberries, and the candy coated pecans. Add the dressing just before serving.

spinach, fresh strawberries, chicken, pecans, flour, salt, egg, milk, cornstarch, vegetable oil, pecan halves, sugar, dressing, strawberry nector, vinegar, vegetable oil, sugar

Taken from www.epicurious.com/recipes/member/views/spinach-strawberry-pecan-crusted-chicken-salad-1206639 (may not work)