Mom's Pecan Crusted Chicken and Salad

Cooking with my mom in West Virginia. We made her recipe for pecan crusted chicken, and used it to top a fruity salad with carrots, celery, craisins, cabbage, oranges and scallions).
  

  

 Ingredients:

Pecan Crusted Chicken:

• 16 saltine crackers, finely crushed (or 1/4 cup plain dry breadcrumbs)
• 1/2 cup pecans, ground
• 2 teaspoons paprika
• 1 teaspoon pepper
• 1 teaspoon garlic
• 1 egg white
• 2 Tablespoons water
• 3 Tablespoons Dijon mustard
• Dash or two hot pepper sauce (or pinch of cayenne pepper)
• 1 pound chicken tenders (boneless breasts)
• 1/4 cup all-purpose flour (4 tablespoons)
•  Vegetable cooking spray 

Fruity Salad with Orange Barbecue Dressing:

• 2 Tablespoons maple syrup
• 2 Tablespoons tangy barbecue sauce
• 2 Tablespoons orange juice
• 1 Tablespoon Dijon mustard
• Salad greens for 4 (Romaine & finely chopped cabbage) + options:
• 2 or 3 scallions, diced small
• 1/4 cup sliced carrots coins
• 1/4 cup sliced celery coins
• 1/4 cup craisins 
• 1 orange - peeled and sectioned

Instructions:

1. Preheat oven to 375°. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white until foamy, mix in mustard and dash hot sauce.
3. Place a wire rack coated with cooking spray in a parchment paper-lined  pan.
4. Dredge chicken tenders in flour; dip in egg white sauce, and dredge in saltine mixture. 
5. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
6. Bake at 375° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.
7. While chicken backs, combine maple syrup, barbecue sauce, mustard and orange juice in a bowl. As needed, add salt and pepper to taste.
8. Just before serving, slice chicken into bite size pieces. 
9. Mix most of dressing in salad, reserve a bit to add at table.
    

Carole's Notes:

The pecan crusted chicken is from one of my mom's recipes.We served this with spanakopita (purchased) and garlic spinach.