1.     Add the potatoes to a large pot and fill with water to cover. Bring to a boil and cook for 12 – 15 minutes, or until fork-tender. Drain and set aside to cool (tip: I like to halve and toss the potatoes with a little of the dressing before adding them to the salad. They soak up the flavor while they’re warm).

2.     Meanwhile, in a blender, combine the chives, parsley, ½ cup oil, ½ clove of garlic, the Dijon, and the vinegar. Blend until everything is chopped and well mixed.

3.     To make the chicken: In a food processor, pulse the pecans with the flour until the nuts are finely chopped. Season with about 1 tsp of both salt and pepper. Transfer the mixture to a medium bowl.

4.     In a small bowl, whisk the eggs and 2 TBSP of water together. Season lightly with salt. Dip each chicken breast into the egg mixture and then into the nut mixture, pressing to ensure the coating adheres and fully covers the chicken.

5.     In a large nonstick frying pan over medium-high heat, add enough oil to fully cover the bottom. Add the chicken to the pan, in batches, and cook for 4 to 5 minutes. Turn and continue cooking until the tenders are golden brown and cooked through, about 4 to 5 minutes more.

6.    To build the salad, add the greens to a large bowl or platter. Top with the warm potatoes, crumbled goat cheese, blueberries, and chicken. Serve with the dressing on the side.