Pecan-Crusted Chicken Salad Recipe

Ingredients

• ⅔ cup fresh orange juice
• ⅓ cup fresh lemon juice
• ¼ cup olive oil
• 2 Tbsp. honey
• 1 Tbsp. Dijon mustard
• Salt to taste
• 1 ½ cups fresh bread crumbs
• ¾ cup pecans
• 1 tsp. kosher salt
• ½ tsp. cayenne
• 2 Tbsp. each lemon and orange zests
• 1 ¼ lb. boneless, skinless chicken breasts, cut into strips
• All-purpose flour
• 3 eggs
• ¼ cup milk
• 2 cups vegetable oil
• 1 bag fresh spinach (9 oz.)
• ½ cup thinly sliced red onion
• 4 oz. bacon, diced and cooked
• 4 hard-cooked eggs, cut into wedges