Pecan Crusted Chicken Salad Recipes

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PECAN CHICKEN SALAD



Pecan Chicken Salad image

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

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

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

TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD



TGIFriday's Pecan-Crusted Chicken Salad image

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

4 skinless chicken breast halves
1/2 cup pecans, finely chopped
1/2 cup corn flake crumbs
3/4 teaspoon salt
1 cup milk
2 eggs, beaten
1 cup all-purpose flour
1/2 cup canola oil
1 cup canola oil
1/3 cup balsamic vinegar
4 teaspoons Grey Poupon Dijon Mustard
4 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons minced garlic
1 cup dried cranberries
3 tablespoons dark brown sugar
1/2 cup finely chopped pecans
12 cups romaine lettuce, chopped (2 heads)
1 cup celery, sliced (2 ribs)
2 (11 ounce) cans mandarin oranges, drained
1/2 cup blue cheese, crumbled

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 CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING



Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

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



Pecan Crusted Chicken Salad With Honey Mustard Dressing image

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

2 boneless skinless chicken breast halves
3 egg whites
1 teaspoon cornstarch
1 teaspoon lemon juice
3/4 cup pecans, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
1/8 teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 cups curly endive lettuce or 8 cups romaine lettuce
4 ounces mild goat cheese, crumbled
1/2 cup red onion, thinly sliced

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

FRESH PEACH AND PECAN CHICKEN SALAD



Fresh Peach and Pecan Chicken Salad image

This salad takes advantage of juicy ripe peaches and combines them with toasted pecans and celery for an awesome crunch factor. Feel free to serve on a toasted croissant or on Boston lettuce. For faster prep, use chilled, chopped rotisserie chicken. Leftovers will keep in the refrigerator for up to 3 days.

Provided by thedailygourmet

Categories     Salad

Time 25m

Yield 10

Number Of Ingredients 12

¾ cup Greek yogurt
½ cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon poppy seeds
½ teaspoon salt
1 pinch ground black pepper
5 cups cooked chicken, shredded or chopped
1 ½ cups chopped pecans, toasted
1 large ripe peach, pitted and chopped
2 stalks celery, chopped
Boston lettuce leaves

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.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 7.6 g, Cholesterol 61 mg, Fat 26.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.8 g, Sodium 264.4 mg, Sugar 3.7 g

PECAN-CRUSTED CHICKEN



Pecan-Crusted Chicken image

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

3/4 cup finely chopped pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 large egg
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
MUSTARD SAUCE:
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon sugar
Pinch salt

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.

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Top Asked Questions

How do you make chicken salad with pecans?
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.
How do you make pecan-crusted chicken?
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.
How do you make fried chicken with pecans and eggs?
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.
What to serve with pecan-crusted chicken?
Score: 5.00. Votes: 3 Menu Description: "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."

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