PECAN-CRUSTED CHICKEN SALAD WITH FIG VINAIGRETTE

Pecan-Crusted Chicken Salad with Fig Vinaigrette image

This entree salad is suitable for family dinners as well as, entertaining. Herb-coated chicken tenders are served on a bed of greens with cheese and blueberries. Then it's drizzled with a delectable fig vinaigrette. The combination of ingredients make it feel extra special and it's better than any restaurant salad.-Kelly Boe, Whiteland, Indiana

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 17

Previous Next

Ingredients

1 cup chopped pecans
1/2 cup panko bread crumbs
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
FIG VINAIGRETTE:
6 tablespoons fig preserves
3 tablespoons balsamic vinegar
1 small garlic clove, minced
6 tablespoons olive oil
SALAD:
9 cups torn mixed salad greens
3/4 cup crumbled goat cheese
3 tablespoons dried blueberries

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.

Nutrition Facts : Calories 452 calories, Fat 27g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 314mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein.