Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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