Pecan Crusted Chicken Salad with an Apricot Velouté With Thai Chilis, and Basil Scented Fried Aprico

Ingredients

• 2 large boneless chicken breasts cut lengthwise into thin paillards (Should be 8-10 Paillards)
• 4 C green leaf lettuce
• 1 large Thai chili deseeded and cut into thin strips
• ½ red onion sliced thinly
• 2 large apricots, 1 sliced into 4 large slices, the other diced for the salad
• ¼ C plus 2 T Olive This! Athinolia Single Varietal oil divided
• 5 T Olive This! Blenheim Apricot White Balsamic Vinegar divided
• ¼ t kosher salt + 1/8 t black pepper for vinaigrette
• 2 t kosher salt + ½ t black pepper to season chicken (plus a little more you will use to season velouté.)
• 1 ¾ C ground pecans (use food processor for best results)
• 1 ½ C AP flour + 3 T for roux
• 2 large eggs and 4 T heavy cream
• 1 Knorr ‘Tomate’ Bouillon cube dissolved in 1 C boiling water
• 3 T unsalted butter divided
• 4 small bunches of basil leaves