Best Pecan Crusted Chicken Salad With Fig Vinaigrette Recipes

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O'CHARLEY'S PECAN CHICKEN TENDER SALAD RECIPE



O'Charley's Pecan Chicken Tender Salad Recipe image

Make our O'Charley's Pecan Chicken Tender Salad Recipe at home tonight for your family. With our Secret Restaurant Recipe your Pecan Chicken Tender Salad will taste just like O'Charley's.

Provided by Mark

Categories     Appetizer     Lunch     Main Course     Salad

Time 1h

Number Of Ingredients 17

2 pounds Chicken Tenders
Salt and freshly ground Black Pepper (to taste)
1 cup Flour
2 Eggs (beaten with a splash of milk)
1 cup plain Bread Crumbs
1 cup Pecans (finely chopped in a food processor)
1/2 teaspoon ground Nutmeg
1 tablespoon Orange Juice
Vegetable oil (for frying)
1/4 cup Honey
1 teaspoon Salt
2 cups Pecans
Romaine Lettuce
Mandarin Orange Slices
Crumbled Blue Cheese
Dried Cranberries
O'Charley's Balsamic Vinaigrette Salad Dressing (Full Recipe Below)

Steps:

  • Heat one inch of oil over medium heat.
  • Season chicken tenders with salt and pepper.
  • Set out three dishes. In the first dish, place the flour. In the second, eggs beaten with milk. In the third dish, combine bread crumbs, ground pecans, nutmeg and orange juice.
  • Coat tenders in flour, then egg, then pecan mixture.
  • Place tenders on a plate to reserve for frying. Fry in batches 3 to 3 1/2 minutes per side. Drain on paper towels.
  • Heat oven to 350°F.
  • Stir together honey salt, then add pecans, tossing to coat well.
  • Spread pecans in one layer in a shallow baking pan.
  • Bake for 15 minutes. Then stir pecans and bake for 3 - 5 minutes more.
  • Working quickly, transfer to wax paper sheet to cool. While the pecans are still warm separate them with a fork. Once they are cool, chop pecans if desired.
  • In separate bowls mix together all ingredients except tenders and dressing.
  • For every serving toss together 2 1/2 cups of lettuce, 2 teaspoons crumbled bleu cheese, 2 teaspoons dried cranberries, 2 1/2 tablespoons chopped honey roasted pecans and two mandarin orange slices cut in half.
  • Place tenders on top of salad.
  • Drizzle dressing on salads at the table.

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.

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