Pecan-Crusted Chicken Tenders with Sweet Mustard Dressing

Pecan-Crusted Chicken Tenders with Sweet Mustard Dressing

Prep Time: 20 minutes

Serves: 2

Ingredients:

Preparation:

For the chicken tenders, place pecans in chopper bowl; pulse until finely chopped. Pour pecans into a shallow bowl. Season chicken tenders with salt and pepper. Dip chicken strips into egg white and then into chopped pecans, coating evenly. Set strips aside and allow to stand while preparing dressing.

For the dressing, combine preserves, shallot, and mustard in chopper bowl; pulse until finely chopped. Add oil and vinegar; puree until almost smooth. Set dressing aside.

Heat oil in large skillet over medium-low heat. Cook chicken strips 2–3 minutes per side or until golden brown and no longer pink in center. Drain on paper towels and serve chicken tenders over the salad. Drizzle with dressing.

Chicken Tenders:

  • 1 cup pecans, halved
  • 8-oz chicken breast tenderloins, cut half lengthwise & pound into 1/4" thick pieces
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 egg white, lightly beaten
  • 2 Tbsp vegetable oil

Dressing & Salad:

  • 3 Tbsp apricot preserves
  • 1/2 small shallot, halved
  • 2 tsp stone ground mustard
  • 2 Tbsp vegetable oil
  • 2 Tbsp cider vinegar
  • 6 cups mixed baby salad greens

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Recipe provided by KitchenAid.