Beat the eggs and milk together and set aside.
Put
flour in a pan. Mix together bread crumbs,
pecans, 1/2 tsp. nutmeg, and orange zest. Dredge
chicken pieces in flour, then egg, then bread
crumb mixture. Heat enough olive oil in a skillet
to cover the bottom of the pan. Saute chicken
pieces until brown.
Cut up romaine lettuce and place on a large platter.
Add sliced scallions and radishes.
To make dressing, mix maple syrup, BBQ sauce, juice
of 1 navel orange 1/4c. EVOO, and salt and pepper to
taste.
Place chicken tenders on top of salad and serve with
dressing.
Serving
Suggestions
serve with French bread that has been toasted and topped with cheddar cheese and chives.
Originally Submitted
6/21/2010
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