Recipe: TGIF's Pecan Crusted Chicken Salad and Tangy Maple Dressing for Julie

TGIF's Pecan Crusted Chicken Salad and Tangy Maple Dressing...copycat

vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
salt and freshly ground pepper
1 cup all-purpose flour
2 eggs, beaten with splash of milk or wtaer
1 cip plain bread crumbs
1 cip pecans, processed in food frocessor to finely chop
1/2 t nutmeg
1 orange, zested

Dressing:
1/4 c maple syrup
1/4 c tangly barbeque sauce
1 navel orange,juiced
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Heat 1 1/2 to 2 inches of olive 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 rumbsw with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6-7 minutes. Drain tenders on paper towels.

Combine maply syrup, barbeque 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 dressing. Season with salt and pepper, to your taste. Top sald with pecan crusted chicken tenders and drizzle dressing over top.