Tangy Chicken Salad With Pecans Recipes

Steps:

• 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.
• Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

Steps:

• In a bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, pepper, and lemon juice until smooth.
• Add the chicken, pecans, celery, and onion and stir to combine.
• Cover and refrigerate at least 1 hour before serving.

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

Steps:

• 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 a splash of water 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.
• Dressing:
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
• Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Steps:

• Trim excess fat from chicken.
• Sprinkle lightly with garlic salt and lemon pepper. Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
• Chop chicken breasts into ½-1" cubes.
• Stir in mayonnaise and yogurt, making sure to coat well. Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
• Add remaining ingredients; stir well.
• Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
• Will stay good in refrigerator for up to 3 days.
• May substitute light or no-fat mayonnaise. May substitute garlic powder and potassium salts such as NuSalt®- a heart healthy alternative.

Steps:

• Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!