Best Honey Pecan Salad Dressing Recipes

Honey Pecan Salad Dressing image

Provided by grandma2969

Time 15m

Yield 1 cup

Number Of Ingredients 9

Steps:

Nutrition Facts : Calories 1249.6, Fat 112.2, SaturatedFat 8.6, Sodium 342.9, Carbohydrate 74.7, Fiber 10.7, Sugar 54.4, Protein 7.5

Pecan Crusted Chicken Salad With Honey Mustard Dressing image

Provided by kiddoinky

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

Pecan Salmon Salad with Honey Mustard Dressing image

Provided by Diana Adcock

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup honey
1 cup Dijon mustard
1/2 cup olive oil, you might need a touch more
3 tablespoons fresh lemon juice
6 (6 ounce) salmon fillets, boned and skinned
1/2 teaspoon sea salt
1 teaspoon fresh white pepper
3 cups pecans, measure then finely grind
1 cup chopped pecan pieces
olive oil or light olive oil (for cooking)
12 cups mixed salad greens
1 pint grape tomatoes
1 (14 -28 ounce) can mandarin orange segments, drained and chopped

Steps:

Preheat oven to 350 degrees.
In a small bowl combine the honey, mustard, oil and lemon juice.
Whisk well.
Remove 1/3 cup-cover and set aside the 2/3 cup.
Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
Repeat until all filets are prepared.
Place 1 T. olive oil a medium oven proof pan over medium heat.
Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
Place in preheated oven and bake for another 5 minutes.
Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
Divide the tomatoes and oranges evenly between plates.
Remove fish and place one filet on each of the salad beds.
Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
Serve.

Apple and Toasted Pecan Salad With Honey Poppy Seed Dressing image

Provided by Al Al

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 head romaine lettuce, washed and torn
1 small red onion, thinly sliced
1 (6 ounce) package feta cheese, crumbled
1/2 cup dried cranberries or 1/2 cup raisins
1 fuji apple, diced
1 cup pecans, toasted and chopped
1/2 cup cider vinegar
3/4 cup vegetable oil
1/2 cup honey
2 tablespoons poppy seeds
1/4 teaspoon pepper