Pecan-Crusted Chicken Salad

This is a salad at O'Charley's that I just love...so I decided to try and make it at home.

1 bag mixed greens
3-4 pcs. of skinless, boneless chicken
1 small can mandarin oranges
craisins (however many you want)
1 (4 oz.) container feta cheese
candied pecans
chopped pecans
buttermilk
flour
balsamic vinaigrette

First I cut the chicken up and dredged in the buttermilk and then the flour with the chopped pecans. I cooked the chicken in oil on the stove in a large non-stick skillet. Then you pretty much toss everything into a bowl - toss some more and serve. This would make about 3-4 servings.

To make the candied pecans I used a large non-stick skillet
first line a baking sheet with tin foil and butter the foil.
Put the following ingredients into the skillet
1 1/2 cups of pecans
1/2 tsp. of vanilla
2 tbls. butter
1/2 cup sugar
Cook over med-high heat, shake skillet occasionally, until sugar begins to melt. Do not stir.
Reduce heat to low. Continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto the prepared baking sheet. Cool completely. Break into clusters. Store tightly covered in the refrigerator for up to 3 weeks.

This turned out so yummy! I do wish that I had a fryer - I think that would have made the chicken taste more like O'Charleys...mine turned out pretty good.