2 large chicken breasts, cut into long fat strips
Salt and pepper
1 cup flour
2 eggs, beaten
1 cup bread crumbs
1 cup pecans very finely chopped (or ground in a food processor)
½ teaspoon nutmeg
1 orange, zested
Dressing:
¼ cup maple syrup
¼ cup tangy barbecue sauce (whatever your family really likes)
1 navel orange, juiced
Salt and pepper
1 head of romaine lettuce, chopped
6 radishes, thinly sliced
6 green onions, chopped
Preheat oven to 425 degrees. Cover a baking sheet with tinfoil.
In 3 separate bowls, place flour in one, beaten eggs in another, and mix together pecans, bread crumbs, nutmeg and orange zest in the last one. Season the chicken pieces with salt and pepper, dredge in flour, dip in egg, and roll in pecan/crumb mixture. Place chicken fingers on prepared baking sheet, and drizzle with a bit of olive or vegetable oil. Place in the oven and bake for 20 minutes, turning halfway through.
In the meantime, prepare salad bowls with chopped up lettuce, green onions and radishes. In a jar combine the maple syrup, juice of navel orange, and BBQ sauce. Shake well.
When chicken is done baking, divide the chicken fingers up among the four salad bowls and place on top of the salads. Drizzle with Maple BBQ dressing.
