Pecan-Crusted Chicken with PB & Maple Drizzled Apple Salad

I found this recipe (as well as the last one I posted) on Tasty Kitchen. I’m so glad that I jumped on that site. I’ve met so many wonderfully talented people and discovered a goldmine of amazing recipes.

Pecan-Crusted Chicken with PB & Maple Drizzled Apple Salad

Ingredients:

7 whole chicken tenderloins (or a couple of large chicken breasts sliced into strips)
salt and pepper, to taste
1 cup pecans, chopped
½ cup plain bread crumbs
1 teaspoon cinnamon
½ teaspoons nutmeg
1 whole egg
4 cups salad greens
1 1/2 cups matchstick carrots
1 whole apple, sliced
½ cucumber, sliced
¼ cup raisins (optional)
½ cup maple syrup (the real stuff, not pancake syrup)
4 T peanut butter
2 T apple cider vinegar
2 T vegetable oil (or some other mild-tasting oil like grapeseed or canola)
2 teaspoons lemon juice

Directions:

Pre-heat oven to 375 degrees and prepare a baking sheet with either nonstick spray or a foil lining. Blot the chicken with a paper towel to remove any excess moisture and season chicken tenders liberally with salt & pepper.

In one shallow dish, combine bread crumbs, chopped pecans, cinnamon & nutmeg. Crack the egg into another shallow dish and beat with a fork. Dredge each chicken tender in the egg, then in the pecan mixture. Place them on the prepared baking sheet and bake for about 15 minutes or until cooked through.

Meanwhile, prepare the salad. Combine vegetables and sliced apple into a large bowl.

Whisk together maple syrup, peanut butter, apple cider vinegar, oil and lemon juice in bowl, then drizzle over the salad. (I didn't put it all on there as I thought there was too much dressing for the amount of salad. It's good to dip apples in later. :)) Toss salad to coat evenly.

Serve chicken over salad.

Makes about 4 servings.

from The Noshery via Tasty Kitchen