Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese

Well folks, this recipe may not be as low cal as the others I've posted but it's good!! It's especially good on a summer day when you want something a little special. Perhaps you're having friends over for lunch and you want to impress them with a tasty and filling salad and perhaps a nice wine to get them talking! Don't forget to check out the exercise tip of the day.

Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese

Ingredients:

2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko crumbs (found in the asian section of most grocery stores. If you can't find, ask, as most stores do carry these. They're lighter and crispier than regular bread crumbs).
6 tablespoons vegetable oil
2 bags (10 ounces each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled

Dressing and sugared pecans recipes follow

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.

Dressing: This is an optional recipe. It's delicious but not especially low fat. I find that a creamy dressing works well or perhaps a homemade recipe that you especially like. If I'm feeling generous some day, I'll post my mother's onion salad dressing that is sweet and delicious.

1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup plus 2 tablespoons apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil

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.

Sugared Pecans:

1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted

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. These are absolutely great. However, a bit on the "hot spicy" side so if you're not sure how well spice is tolerated, simply omit the cayenne pepper.

Now for the exercise.

We've covered triceps, hamstrings and waists. What next? Simple- that gluteous maximus area. Can't have those drooping now can we?
Lie on you tummy while watching TV and put hands under your head for support with your head to the side. Just relax. Slowly lift your right leg up toward the ceiling with your foot flexed, toes point downward. Slowly lift and hold for 5 seconds and lower leg back slowly to the floor. Repeat for 15 reps. Switch to other leg and repeat. Do 2 sets of 15 reps. As endurance increases increase reps and sets.