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