Best Pecan Crusted Chicken Salad Recipes

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!

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 SALAD

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.

SPINACH/STRAWBERRY/PECAN CRUSTED CHICKEN SALAD

Steps:

• In a skillet, put vegetable oil to cover bottom. Cut chicken breast into bite size pieces. In a flat bowl, combine chopped pecans, flour and salt. Another flat bowl, combine beaten and milk. In another flat bowl put cornstarch. Dredge chicken in cornstarch first, then milk mixture, and last the pecan/flour mixture. Put in hot oil and fry until completely done. Set aside and let cool. In a small skillet, put 3 tablespoons sugar, over low heat stirring constantly, melt sugar and cook until a light brown. Add pecan halves and still until well coated. spread out on a lighted greased cookie sheet and let cool. For the dressing in a sealable container, combine the strawberry nector, rice vinegar, vegetable oil, and sugar. Shake well and taste. You may need to adjust for your own taste. Put spinach in a large bowl. Top with the pecan crusted chicken, then the sliced strawberries, and the candy coated pecans. Add the dressing just before serving.

PECAN CRUSTED CHICKEN 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 a splash of water 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.
• Dressing:
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
• Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

PECAN-CRUSTED CHICKEN SALAD WITH FIG VINAIGRETTE

Steps:

• Place pecans in a food processor; cover and process until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl., Coat chicken strips with pecan mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink, turning once., For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil., Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately.

PECAN CRUSTED CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees. Place the garlic dressing and pecans in separate bowls. Dip chicken breasts in dressing, then pecans to coat. Arrange chicken on a baking sheet and bake for 25 minutes 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 of chicken and serve with Ranch dressing. Add chopped celery or water chestnuts for texture.