Monday's Menu

Now that our days of lunch on the beach and new restaurants for dinner are behind us, it's once again back to making out the weekly menu...

Monday: Grilling out ribs with friends...yum!
Tuesday: Chicken casserole, corn on the cob, salad
Wednesday: Meeting our small group at the park for a potluck dinner
Thursday: Salmon patties, yellow rice, fried okra, garlic bread
Friday: Pecan crusted chicken tenderloin salad w/ Maple BBQ dressing

Featured Recipe...
Pecan Crusted Chicken Tenderloin Salad w/ Maple BBQ Dressing:
1 1/2 lbs. chicken tenderloins
1 c. flour
1 c. plain bread crumbs
1 c. pecans; finely chopped
1/2 tsp. nutmeg
1 orange zest
veg. oil for frying
2 eggs mixed with a splash of milk

Heat 2 in. oil over medium high heat in skillet. Mix together bread crumbs, pecans, nutmeg, and orange zest in a shallow dish. Season chicken with salt and pepper. Coat chicken in flour, egg mixture, and bread crumb mixture. Fry 6-7 minutes and drain on a paper towel.

Dressing:
1/4 c. maple syrup
1/4 c. BBQ sauce
juice of one orange
1/4 c. EVOO

Combine ingredients and wisk in EVOO. Set aside in fridge until ready to use. Toss 3/4 dressing with romaine lettuce. Top with chicken tenders and remaining dressing.

Makes 4-6 servings...great with garlic bread! (You can also add feta cheese, tomatoes, etc. to the salad).

I received this recipe from a dear friend, Lizzy Deaton, through a mail recipe exchange.