Heat one inch of oil over medium heat.

Season chicken tenders with salt and pepper.

Set out three dishes. In the first dish, place the flour. In the second, eggs beaten with milk. In the third dish, combine bread crumbs, ground pecans, nutmeg and orange juice.

Coat tenders in flour, then egg, then pecan mixture.

Place tenders on a plate to reserve for frying. Fry in batches 3 to 3 1/2 minutes per side. Drain on paper towels.

Heat oven to 350°F.

Stir together honey salt, then add pecans, tossing to coat well.

Spread pecans in one layer in a shallow baking pan.

Bake for 15 minutes. Then stir pecans and bake for 3 - 5 minutes more.

Working quickly, transfer to wax paper sheet to cool. While the pecans are still warm separate them with a fork. Once they are cool, chop pecans if desired.

In separate bowls mix together all ingredients except tenders and dressing.

For every serving toss together 2 1/2 cups of lettuce, 2 teaspoons crumbled bleu cheese, 2 teaspoons dried cranberries, 2 1/2 tablespoons chopped honey roasted pecans and two mandarin orange slices cut in half.

Place tenders on top of salad.

Drizzle dressing on salads at the table.