T.G.I.Friday's Pecan-Crusted Chicken Salad

1. Well make the pecan-crusted chicken first since it is served cold. 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 away with a kitchen mallet. Combine 1/2 cup finely chopped pecans, corn flake crumbs and 3/4 teaspoon salt in a shallow bowl. Combine milk with beaten eggs in another shallow bowl. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour: Dip the flour-dusted chicken in to the egg mixture, and then coat the chicken with a thick coating of the pecans and corn flake crumbs. Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, sauté the chicken filets for 3 to 4 minutes per side or until golden brown. Cool chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours.

2. As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. 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. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you are ready to use it.