CHICKEN:

1 Egg white
1-1/2 cups finely chopped pecans
1/2 tsp. salt
1/4 tsp. cayenne pepper
6 chicken tenders
1/4 cup peanut oil

Put pecans in a bowl with salt and cayenne pepper.  Lightly beat egg white and put in another bowl. 

Dip chicken in egg white then into pecan mixture, pressing the pecan mixture into chicken.

Add the oil to a 12" cast iron skillet over medium heat for 3 to 4 minutes.

Fry the chicken for 2 to 3 minutes on both sides or until deep golden brown.

Let chicken cool.

SWEET MUSTARD DRESSING:

1/4 cup peach preserves
2 Tbsp. stone ground mustard
1 tsp. red wine vinegar
1/4 tsp. salt
1/2 tsp. ground black pepper
2 garlic cloves, crushed
2 Tbsp. peanut oil
4 cups mixed baby greens

Whisk together the preserves, mustard, vinegar, salt, pepper, crushed garlic and oil in a small bowl.  If this looks to thick add a little water at the time until you get the consistency you want.

To serve, toss the greens with two Tbsp. of the dressing.  Divide among two serving plates.

Place three chicken tenders on the salad and drizzle the remaining dressing over the salad.  Mandarin oranges may be used to add color to the salad.

Serves 2