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1
Make the pecan-crusted chicken first since it is served cold.
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2
Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
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3
Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
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4
Combine milk with beaten eggs in another shallow bowl.
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5
Dump the flour into another shallow bowl.
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6
Bread each chicken breast by coating each with flour.
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7
Dip the flour-dusted chicken into the egg mixture.
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8
Coat the chicken with a thick coating of the pecans and corn flake crumbs.
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9
Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
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10
When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
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11
Cool chicken on a rack or paper-towels.
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12
When you can handle the chicken, cover it and refrigerate it for at least two hours.
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13
As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
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14
Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
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15
Pour vinaigrette into a small bowl and mix in minced garlic.
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16
Chill this until you're ready to use it.
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17
When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
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18
Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
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19
Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
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20
Sprinkle 2 tablespoons of the mixture on each salad.
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21
Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
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22
Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.
