Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

For the Pecan Crusted Chicken: Place coating ingredients in a food processor and process until pecans are finely ground, then transfer to a shallow dish. Alternatively you can chop the pecans finely by hand and simply mix the ingredients together.

Coat chicken in milk and then in coating mixture.

Pan-fry the chicken in a small amount of oil, in a large non-stick skillet over medium heat, until coating is crisp and golden on both sides. Transfer to a lightly greased baking sheet. Bake at 350F for 15-20 minutes or until cooked through.

Allow to cool slightly before slicing the chicken on a diagonal. Or, refrigerate once completely cool for use later.

For the Vinaigrette: Whisk together vinegar, syrup and salt. Whisk in oil, in a steady stream, until combined.

Assembling the salad: Place salad greens on 4 plates. Top with apples, onion and cranberries as desired. Place a prepared chicken breast on top and sprinkle with almonds. Drizzle with vinaigrette just before serving.