Directions:
- Lightly beat egg white in a shallow dish. Finely chop pecans; place into a second shallow dish. Combine salt and cayenne pepper in a small bowl. Slice the chicken tenders in half lengthwise and remove white tendons. Sprinkle cayenne mixture over chicken. Dip chicken in egg white, then in pecans, pressing pecans into chicken.
- Add oil and heat over medium-low heat (if frying) 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until golden brown. Turn chicken over and cook an additional 2-3 minutes or until centers are no longer pink.
- Meanwhile, whisk together preserves, mustard, vinegar, salt, pepper, garlic and oil in a small bowl.
- To serve, toss greens with 2 tablespoons of the dressing; divide among serving plates. Drizzle remaining dressing around edge of plates. Arrange three of the chicken strips around each salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 923.63 Kcal (3867 kJ) | ||
| Calories from fat | 814.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.52g | 139% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 3% | |
| Sodium | 693.07mg | 29% | |
| Potassium | 507.76mg | 11% | |
| Total Carbs | 24.59g | 8% | |
| Sugars | 9.96g | 40% | |
| Dietary Fiber | 9.01g | 36% | |
| Protein | 13.95g | 28% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 3mg | 17% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 528.47 Kcal (2213 kJ) | ||
| Calories from fat | 466.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.79g | 139% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 3% | |
| Sodium | 396.55mg | 29% | |
| Potassium | 290.53mg | 11% | |
| Total Carbs | 14.07g | 8% | |
| Sugars | 5.7g | 40% | |
| Dietary Fiber | 5.16g | 36% | |
| Protein | 7.98g | 28% | |
| Vitamin C | 5.8mg | 17% | |
| Iron | 1.7mg | 17% | |
| Calcium | 47mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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