Pecan Crusted Chicken Salad Recipes

PECAN CHICKEN SALAD

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.

TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD

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.

PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
• Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING

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!

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

PECAN-CRUSTED CHICKEN

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.