Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad is a hearty, flavorful dish featuring crispy, nutty chicken served over a bed of fresh greens and colorful vegetables. The crunchy pecan coating brings a rich, buttery flavor to the tender chicken, making this salad both satisfying and elegant.

Why You’ll Love This Recipe

This salad is the perfect balance of textures and flavors: crispy, juicy chicken combined with crisp greens, creamy dressing, and crunchy toppings. It’s filling enough to be a complete meal, easy to customize, and feels indulgent while still being a wholesome option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Pecans (finely chopped)
• Panko breadcrumbs
• All-purpose flour
• Egg
• Dijon mustard
• Mixed salad greens (such as arugula, spinach, and romaine)
• Cherry tomatoes (halved)
• Cucumber (sliced)
• Red onion (thinly sliced)
• Goat cheese or blue cheese (crumbled)
• Olive oil or cooking spray
• Salt
• Black pepper
• Honey mustard dressing or balsamic vinaigrette (for serving)

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the chopped pecans and panko breadcrumbs.
3. In another dish, place the flour. In a third dish, whisk together the egg and Dijon mustard.
4. Season the chicken breasts with salt and pepper.
5. Dredge each chicken breast in flour, then dip into the egg mixture, and finally press into the pecan-panko mixture to coat thoroughly.
6. Place the coated chicken breasts on the prepared baking sheet and lightly spray with olive oil or cooking spray.
7. Bake for 20-25 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes, then slice into strips.
9. Assemble the salad by arranging greens, cherry tomatoes, cucumber, and red onion on plates.
10. Top with sliced pecan crusted chicken and crumbled cheese.
11. Drizzle with your choice of dressing and serve.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Use walnuts or almonds instead of pecans for a different nutty flavor.
• Swap goat cheese with feta or sharp cheddar.
• Add seasonal fruits like strawberries, apples, or pears for a sweet contrast.
• Use grilled chicken instead for a lighter version.
• Substitute the honey mustard dressing with ranch or a citrus vinaigrette for a different flavor profile.

Storage/Reheating

Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 350°F oven for about 10 minutes to keep the coating crisp. Avoid microwaving if possible to prevent sogginess.
Salad greens are best kept dry and undressed until ready to serve to maintain their freshness.

FAQs

Can I use chicken tenders instead of breasts?

Yes, chicken tenders cook faster and work great for this recipe.

How do I make the pecan coating stick better?

Press the chicken firmly into the pecan mixture and make sure it’s well coated after dipping in the egg wash.

Can I pan-fry the chicken instead of baking?

Yes, you can pan-fry in a little oil over medium heat until golden and cooked through.

Is there a gluten-free option?

Use gluten-free flour and gluten-free breadcrumbs for a fully gluten-free version.

What type of cheese goes best with this salad?

Goat cheese, blue cheese, or feta complement the flavors beautifully.

Can I make the chicken ahead of time?

Yes, cook the chicken ahead and reheat it in the oven to maintain crispiness.

How can I make this salad low-carb?

Skip the breadcrumbs and use only chopped pecans for the coating.

What dressings pair well with this salad?

Honey mustard, balsamic vinaigrette, or a light lemon dressing are all excellent choices.

Can I add more vegetables to the salad?

Absolutely, roasted sweet potatoes, avocado, or shredded carrots would be great additions.

How do I prevent the chicken from drying out?

Do not overcook the chicken; remove it from the oven once it reaches 165°F.

Conclusion

Pecan Crusted Chicken Salad is a deliciously hearty meal packed with flavor, texture, and freshness. Whether you’re looking for a satisfying lunch, a crowd-pleasing dinner, or an impressive dish for guests, this salad brings a perfect combination of crunchy, creamy, and tangy elements to your table. It’s a versatile, nutritious, and mouthwatering recipe you’ll want to make again and again.

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