Pound each chicken fillet to about 1/2 inch thick between plastic wrap. Combine 1/2 cup finely chopped pecans, corn flake crumbs and 3/4 tsp salt in a shallow bowl. Combine milk with beaten eggs in another shallow bowl. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and corn flake or panko crumbs. Preheat 1/2 cup oil in a large skillet over medium/low heat. When hot, saute the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on paper towels. Cool. * Glazed Nuts: Add pecans, brown sugar & water in small skillet pan. Cook on med/low until it becomes a glaze on pecans, and liquid has evaporated. Set aside.
In a food processor or blender add all ingredients. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don’t blend too long or your vinaigrette will get too thick, like mayonnaise. Chill this until ready to use it. Toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving). Sprinkle 2 tablespoons of nut mixture on each salad. Sprinkle drained mandarin segments over each salad, followed by blue cheese. Slice each fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.