Pecan Chicken Tender Salad

O'Chaley's Copycat Recipe

Makes 4 Salads

Chicken Tenders:
2 lb chicken tenders
salt and pepper
1 cup flour
2 eggs, beaten with 1 tablespoon milk
1 cup plain dry bread crumbs
1 cup pecans, finely chopped
1/2 teaspoon ground nutmeg
1 tablespoon orange juice
vegetable oil, for frying

Honey Roasted Pecans:
2 tablespoons honey
1/2 teaspoon salt
1 cup pecan halves or pieces

10 cups romaine lettuce, torn into bite sized pieces
small can mandarin orange slices, drained
1/4 cup crumbled bleu cheese
1/4 cup dried cranberries
balsamic vinaigrette

For chicken tenders: Season chicken tenders with salt and pepper. Set out three dishes. In the first dish, place the flour. In the second, eggs beaten with milk. In the third dish, combine bread crumbs, ground pecans, nutmeg and orange juice. Coat tenders in flour, then egg, then pecan mixture. Place tenders on a plate to reserve for frying. Fry in batches in skillet in 1" of oil 3 to 3 1/2 minutes per side. Drain on paper towels.

For honey roasted pecans:  Stir together honey and salt. Add pecans and stir to coat well. Spread pecans in single layer in shallow baking pan. Bake for 15 minutes at 350 degrees. Then stir pecans and bake for 3 to 5 min. more. Quickly, transfer to sheet of wax paper to cool. While pecans are still warm, separate them with a fork and chop when cool.

For salad:  In 4 separate salad bowls, mix together all ingredients except tenders and dressing. For each serving toss together 2 1/2 cups of lettuce, 1 tablespoon crumbled bleu cheese, 1 tablespoon dried cranberries, 2 tablespoons chopped honey roasted pecans, 1/4 can mandarin orange slices cut in half. Place tenders on top of salad. Drizzle dressing on salads at the table.