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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Thursday, April 14, 2011

Pecan Crusted Chicken Salad

Pecan Day - Always March 25th

National Pecan Day - Always April 14th

Pecan Day is a rather nutty day. Its a day to celebrate and enjoy popular, tasty pecans. Apparently, someone thought that it was such a great nut, that they created two days to celebrate Pecans. One in March, and the other in April. A little nutty perhaps, but true. 

Celebrate Pecan Day and National Pecan Day by cracking open and eating a few pecan nuts.

Today we had Pecan Crusted Chicken Salad…..by far my favorite salad. 




  • 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 crushed corn flakes
  • 1 cup pecans, processed in food processor to finely chop
  • 1/2 teaspoon nutmeg, freshly grated or ground
  • 1 orange, zested
  • 1/4 cup sugar
  • 1 orange, juiced
  • 1 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2 cloves garlic chopped
  • Salt and freshly ground black pepper


3 hearts romaine lettuce, chopped

  • 6 scallions, trimmed and chopped on an angle
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 3 stalks celery finely chopped
  • 1 can mandarin oranges
  • your favorite crumble cheese
  • pecans



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 milk in a second. In the third dish, combine crushed corn flakes 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 olive oil, balsamic vinegar and orange juice in a blender, add sugar, garlic, and salt and freshly ground black pepper to taste. Blend one more minute and chill until ready to serve.

Combine romaine, scallions, cranberries, and pecans in a large salad bowl or on a serving platter. Toss with 1/4 cup of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders, mandarin oranges, celery, crumbled cheese, and drizzle remaining dressing over top.


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