Pecan Crusted Chicken Salad With Tangy Maple Dressing

• vegetable oil, for frying
• 2 lbs chicken tenders
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup plain breadcrumbs
• 1 cup pecans, processed in food processor to finely chop
• 12 teaspoon nutmeg
• 1 orange, zested
• 14 cup maple syrup
• 14 cup tangy barbecue sauce
• 1 orange, juice of
• 14 cup extra virgin olive oil
• 2 romaine lettuce hearts, chopped
• 1 pint cherry tomatoes
• 2 carrots, thinly sliced
• 3 scallions, chopped
• 12 cup dried cherries or 12 cup cranberries
• 1 (8 ounce) can mandarin oranges, drained

1. Heat 1 1/2 to 2 inches of oil over medium high heat.
2. Season chicken tenders with salt and pepper.
3. Set out 3 shallow dishes.
4. Place flour in 1 dish, eggs beaten with a splash of water in a second.
5. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
6. Coat tenders in batches in flour, then egg, then bread crumb mixture.
7. Fry tenders in small batches 6 to 7 minutes.
8. Drain tenders on paper towels.
9. Dressing:
10. Combine maple syrup, barbecue sauce and orange juice in a bowl.
11. Whisk in oil and season with salt and pepper.
12. Combine salad ingredients in a large salad bowl or on a serving platter.
13. Toss with 3/4 of the dressing.
14. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

vegetable oil, chicken tenders, flour, eggs, breadcrumbs, pecans, nutmeg, orange, maple syrup, barbecue sauce, orange, extra virgin olive oil, romaine lettuce hearts, tomatoes, carrots, scallions, cherries, mandarin oranges

Taken from www.food.com/recipe/pecan-crusted-chicken-salad-with-tangy-maple-dressing-160275 (may not work)