• 2 lbs. chicken tenders
  • 1 ½ teaspoons salt
  • ¼ teaspoon pepper
  • 2 eggs, beaten
  • 2 cups panko
  • 6 tablespoons vegetable oil
  • 2 bags mixed baby greens, 10 oz. each
  • 1 cup thinly sliced red onion
  • 4 Bosc pears, peeled and thinly sliced
  • 1 cup Danish blue cheese, crumbled
  • Dressing
    • ½ cup chopped pecans
    • ¼ cup maple syrup
    • cup apple cider vinegar, plus 2 tablespoons
    • 2 tablespoons brown sugar
    • ½ cup mayonnaise
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • ½ cup vegetable oil
  • Sugared Pecans
    • ½ cup sugar
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon salt
    • 1 cup pecans, lightly toasted


1. Sprinkle chicken with salt and pepper. In medium bowl, place eggs. In another bowl, place panko. Place oil in large heavy skillet over medium high heat.
2. 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.
3. In large bowl, toss greens, onion, pears and cheese. Add just enough Dressing to coat well.
4. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional Dressing and pass remainder.
5. Dressing: In blender container, place chopped pecans, maple syrup, apple cider vinegar, brown sugar, mayonnaise, salt, pepper and vegetable oil. Process until creamy; transfer to small bowl and set aside.
6. Sugared Pecans: In medium frypan over medium high heat, melt sugar. Stir in cayenne pepper, salt and toasted pecans. Stir until nuts are well coated, then transfer to plate lined with wax paper coated with cooking spray. When cool, break into pieces and set aside.



Erin Mylroie
St. George, UT
2005 5th Place