TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD
Don't let the lengthy directions fool you; this salad is not difficult to prepare. Pecan-crusted chicken, served sliced and chilled on salad greens, tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries, and Bleu cheese. Time does not include chill time. I borrowed a friend's cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn't lose it.
Provided by Crafty Lady 13
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Make the pecan-crusted chicken first since it is served cold.
- Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
- Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon 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.
- Coat the chicken with a thick coating of the pecans and corn flake crumbs.
- Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
- When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
- Cool chicken on a rack or paper-towels.
- When you can handle the chicken, cover it and refrigerate it for at least two hours.
- As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
- 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.
- Pour vinaigrette into a small bowl and mix in minced garlic.
- Chill this until you're ready to use it.
- When you're ready to build your salad, 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).
- Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
- Sprinkle 2 tablespoons of the mixture on each salad.
- Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
- Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.
Nutrition Facts : Calories 1671.6, Fat 125.2, SaturatedFat 14.5, Cholesterol 189.7, Sodium 4059.6, Carbohydrate 95, Fiber 19.1, Sugar 40.9, Protein 54.1
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
PECAN CRUSTED CHICKEN SALAD
Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
Provided by LIANAD
Categories Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
- Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
- On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
Nutrition Facts : Calories 955.6 calories, Carbohydrate 47.9 g, Cholesterol 96.6 mg, Fat 70.2 g, Fiber 7 g, Protein 35.4 g, SaturatedFat 14.3 g, Sodium 1473.1 mg, Sugar 40.3 g
PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING
Make and share this Pecan Crusted Chicken Salad With Honey Mustard Dressing recipe from Food.com.
Provided by kiddoinky
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Prepare chicken breasts by cutting them in half and pounding them out.
- Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
- In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
- Dip the chicken into the egg white mixture and then into the pecan mixture.
- While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
- Add chicken and saute until brown on both sides.
- Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
- Take chicken out and make dressing while it rests.
- Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
- Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
- Arrange greens on 4 plates.
- Slice chicken.
- Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
- Serve with extra dressing on the side!
Nutrition Facts : Calories 912, Fat 61.1, SaturatedFat 10.8, Cholesterol 60.2, Sodium 6682.9, Carbohydrate 56.7, Fiber 21.9, Sugar 25.9, Protein 49.3
PECAN RICE AND CHICKEN SALAD
Provided by Joanna Pruess
Categories brunch, dinner, lunch, weekday, salads and dressings, main course
Time 20m
Yield Six to eight servings
Number Of Ingredients 14
Steps:
- To prepare the vinaigrette, place the chick peas, garlic, vinegar and soy sauce in the bowl of a food processor fitted with a steel chopping blade and process into a smooth puree, scraping down the workbowl as necessary.
- With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick. Scrape into a screw-top glass jar and refrigerate until needed.
- For the salad, poach the chicken breasts in the stock until just cooked. Remove from the stock, let cool and cut into three-quarter-inch cubes.
- Cook the rice according to package directions, making sure all the water has evaporated. Set aside to cool.
- In a large bowl, combine the rice, chicken cubes, chopped pecans and scallions. Add the cherry tomatoes. Peel the avocado and cut it into three-quarter-inch cubes, adding it to the salad. Pour on the vinaigrette and toss to blend. Add freshly ground black pepper to taste. Serve on Boston lettuce leaves, if desired.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams
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