Pecan Crusted Chicken Salad (Printable Version)
Crispy pecan-coated chicken atop fresh greens with vegetables and tangy goat cheese in a light honey-vinegar dressing.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
→ Breading
02 -
1/2 cup pecans, finely chopped
03 -
1/2 cup breadcrumbs
04 -
1/4 cup flour
05 -
1 egg
→ Salad Base
06 -
4 cups mixed greens
07 -
1/2 cup cherry tomatoes, halved
08 -
1/2 cup cucumber, sliced
09 -
1/4 cup red onion, thinly sliced
10 -
1/4 cup crumbled goat cheese or feta
→ Dressing
11 -
3 tablespoons olive oil
12 -
2 tablespoons apple cider vinegar
13 -
1 teaspoon honey
14 -
Salt and pepper to taste
# Steps:
01 -
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with a mixture of chopped pecans and breadcrumbs.
02 -
Dredge each chicken breast first in flour, then egg, and finally the pecan-breadcrumb mixture, pressing firmly to adhere.
03 -
Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Set aside to rest, then slice.
04 -
In a small bowl, whisk together apple cider vinegar, honey, a tablespoon of olive oil, salt, and pepper for the dressing.
05 -
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss with the prepared dressing.
06 -
Top with sliced pecan-crusted chicken and sprinkle with goat cheese or feta before serving.
# Notes:
01 -
Use a food processor to quickly chop the pecans finely for better coating.
02 -
Substitute mixed greens with arugula or spinach for a different flavor profile.
03 -
Bake the chicken at 400°F (200°C) for 18-20 minutes for a healthier option.