Pecan Crusted Chicken Salad With Tangy Maple Dressing

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“This is adapted from Rachael Ray. The chicken tenders are fabulous and the tangy maple dressing is to die for. I changed up the vegetables in the salad for my personal preference. Put whatever fruits and vegetables you like in your salad.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.
  2. Place flour in 1 dish, eggs beaten with a splash of water in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
  3. 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.
  4. Dressing:
  5. Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
  6. Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
  7. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

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