Ingredients

2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko (Japanese bread crumbs)
6 tablespoons vegetable oil
2 bags (10 oz. each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled
Dressing (recipe follows)
Sugared Pecans (recipe follows)

Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl.
Place oil in large heavy skillet over medium high heat. Dip chicken first in eggs, then in panko. Add to pan and cook until brown on all sides, about 6 minutes. Remove chicken with slotted spoon and drain on paper towels.
Toss greens, onion, pears and cheese in a large bowl. Add just enough dressing to coat well. Arrange greens on six plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
Makes 6 servings.

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

Place ingredients in a blender and process until creamy. Transfer to a small bowl and set aside.

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

Directions

Melt sugar in a medium frying pan over medium heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated. Transfer to a plate lined with wax paper and coated with cooking spray. When cool, break into pieces and set aside.