A delightful salad featuring pecan-crusted chicken, fresh greens, and a tangy citrus vinaigrette.
Pound each chicken breast to an even thickness using a kitchen mallet.
Cover the chicken with plastic wrap to prevent mess while pounding.
Combine the pecans, crushed corn flakes, and salt in a shallow bowl.
Ensure the pecans are finely chopped for even coating.
In another bowl, mix the milk and beaten eggs.
Whisk thoroughly to combine the milk and eggs evenly.
Place the flour in a separate shallow bowl.
Use a wide bowl for easier coating of the chicken.
Coat each chicken breast in flour, then dip into the egg mixture, and finally coat with the pecan mixture.
Press the pecan mixture onto the chicken to ensure it sticks well.
Heat the canola oil in a skillet over medium heat and cook the chicken for 3-4 minutes per side until golden brown.
Cook in batches if necessary to avoid overcrowding the skillet.
Let the chicken cool, then refrigerate for at least 2 hours.
Chilling helps the coating set and enhances the texture.
Blend olive oil, orange juice, honey, salt, and pepper to make the dressing.
Taste and adjust seasoning as needed.
Toss the lettuce and celery with the dressing in a mixing bowl.
Add the dressing gradually to avoid overdressing the salad.
Arrange the salad on plates, topping with mandarin oranges, blue cheese, and sliced chicken.
Slice the chicken just before serving for the freshest presentation.
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