Thursday, January 28, 2010

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

My oldest daughter, Jenna has every Rachael Ray cookbook. Her goal this year is to cook more from them. She made this last week and both the tenders and the dressing were keepers.


Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

Rachael Ray

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
Dressing:
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
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.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

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.

2 comments:

  1. Ok first howdy ~ I'm a Texas Gal! 2nd following :-)
    3rd - oh - my - word! That recipe sounds so good!!!!
    Great blog! I'll be back.
    Chel

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  2. I love this recipe! I made it many years ago when I first got that book, but need to make it again.

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