Pecan Encrusted Chicken With Apple Salad And Pb & Maple Dressing

• 7 whole Chicken Tenderloins
• 1 pinch Salt And Pepper, to taste
• 1 cup Pecans, Chopped
• 1/2 cups Plain Bread Crumbs
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1 whole Egg
• 4 cups Baby Romaine
• 2 whole Carrots, Julienne
• 1/2 whole Red Delicious Apple
• 1/2 whole Granny Smith Apple
• 1/2 whole Cucumber, Sliced
• 1/4 cups Raisins (optional)
• 1/2 cups Maple Syrup
• 4 Tablespoons Peanut Butter
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Vegetable Oil
• 2 teaspoons Lemon Juice

1. Chicken
2. Pre-heat oven to 375 degrees, spray baking sheet with cooking spray.
3. Season chicken tenders with salt & pepper.
4. If you don't have bread crumbs, toast 3 pieces of bread and pulse in food processor.
5. Combined, chopped pecans and bread cumbs together with cinnamon & nutmeg.
6. Dredge chicken tenders in egg mixture, then dredge in pecan mixture.
7. Place on baking sheet and bake for 15 minutes.
8. Salad & Dressing
9. Combine veggies into a large bowl.
10. Combine maple syrup, peanut butter, apple cider vinegar, oil and lemon juice in bowl and whisk until well combined.
11. Toss salad with dressing.
12. Serve chicken over salad. Yum-E!

chicken, salt, pecans, bread crumbs, cinnamon, nutmeg, egg, romaine, carrots, red delicious apple, cucumber, ubc, maple syrup, peanut butter, apple cider vinegar, vegetable oil, lemon juice

Taken from tastykitchen.com/recipes/salads/pecan-encrusted-chicken-with-apple-salad-and-pb-maple-dressing/ (may not work)