Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese

By msweeney

Ingredients

• Dressing:
• 2 2 2 pounds chicken tenders
• 2 2 2 pounds chicken tenders
• 2 2 2 pounds chicken tenders
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1/4 1/4 1/4 teaspoon pepper
• 1/4 1/4 1/4 teaspoon pepper
• 1/4 1/4 1/4 teaspoon pepper
• 2 2 2 eggs, beaten
• 2 2 2 eggs, beaten
• 2 2 2 eggs, beaten
• 2 2 2 cups panko
• 2 2 2 cups panko
• 2 2 2 cups panko
• 6 6 6 tablespoons vegetable oil
• 6 6 6 tablespoons vegetable oil
• 6 6 6 tablespoons vegetable oil
• 2 2 2 bags (10 ounces each) mixed baby greens
• 2 2 2 bags (10 ounces each) mixed baby greens
• 2 2 2 bags (10 ounces each) mixed baby greens
• 1 1 1 cup thinly sliced red onion
• 1 1 1 cup thinly sliced red onion
• 1 1 1 cup thinly sliced red onion
• 4 4 4 Bosc pears, peeled and thinly sliced
• 4 4 4 Bosc pears, peeled and thinly sliced
• 4 4 4 Bosc pears, peeled and thinly sliced
• 1 1 1 cup Danish blue cheese, crumbled
• 1 1 1 cup Danish blue cheese, crumbled
• 1 1 1 cup Danish blue cheese, crumbled
• Dressing:
• Dressing:
• 1/2 1/2 1/2 cup chopped pecans
• 1/2 1/2 1/2 cup chopped pecans
• 1/2 1/2 1/2 cup chopped pecans
• 1/4 1/4 1/4 cup maple syrup
• 1/4 1/4 1/4 cup maple syrup
• 1/4 1/4 1/4 cup maple syrup
• 1/3 1/3 2 cup plus 2 tablespoons apple cider vinegar
• 1/3 1/3 2 cup plus 2 tablespoons apple cider vinegar
• 1/3 1/3 2 cup plus 2 tablespoons apple cider vinegar
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup mayonnaise
• 2 2 2 tablespoons brown sugar
• 2 2 2 tablespoons brown sugar
• 2 2 2 tablespoons brown sugar
• 3/4 3/4 3/4 teaspoon salt
• 3/4 3/4 3/4 teaspoon salt
• 3/4 3/4 3/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 1/4 1/4 1/4 teaspoon pepper
• 1/4 1/4 1/4 teaspoon pepper
• 1/2 1/2 1/2 cup vegetable oil
• 1/2 1/2 1/2 cup vegetable oil
• 1/2 1/2 1/2 cup vegetable oil
• Sugared pecans:
• Sugared pecans:
• Sugared pecans:
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 teaspoon cayenne pepper
• 1/2 1/2 1/2 teaspoon cayenne pepper
• 1/2 1/2 1/2 teaspoon cayenne pepper
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup pecans, lightly toasted
• 1 1 1 cup pecans, lightly toasted
• 1 1 1 cup pecans, lightly toasted

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.

Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.

In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.

Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.

Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.