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Slice chicken breast in half
In a dish combine egg, Greek yogurt, Dijon mustard, and milk to create dredge mixture
Coat chicken pieces in egg mixture and set aside
Put pecans in food processor and chop until small pieces form (not powder-like)
In a separate dish, combine chopped pecans, panko bread crumbs, salt, pepper, garlic powder, and paprika
Prep a sheet pan with parchment paper or light greasing
Take each chicken piece from egg mixture and coat thoroughly in pecan mixture, ensuring both sides are covered
Place coated chicken on prepared sheet pan and use remaining coating to fill any gaps
Spray top of chicken with cooking spray
Air fry at 400°F for 10 minutes
Flip chicken pieces and air fry at 350°F for 30 minutes or until fully cooked
While chicken cooks, chop romaine, red onion, and celery
Assemble salad base with romaine, red onion, celery, craisins, mandarin oranges, and blue cheese
Drizzle salad with balsamic vinaigrette
Slice cooked chicken and serve on top of salad