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Pecan Crusted Chicken Salad

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A hearty and flavorful pecan-crusted chicken salad served over fresh greens with a light and tangy dressing, perfect for a satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1/2 cup pecans, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup flour
  • 1 egg
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled goat cheese or feta
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with a mixture of chopped pecans and breadcrumbs.
  2. Dredge each chicken breast first in flour, then egg, and finally the pecan-breadcrumb mixture, pressing to adhere.
  3. Heat olive oil in a skillet over medium heat.
  4. Cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Set aside to rest, then slice.
  5. In a small bowl, whisk together apple cider vinegar, honey, a tablespoon of olive oil, salt, and pepper for the dressing.
  6. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
  7. Toss the salad with the dressing.
  8. Top with sliced pecan-crusted chicken and sprinkle with goat cheese or feta before serving.

Notes

  • Use a food processor to quickly chop the pecans finely for better coating.
  • Substitute mixed greens with arugula or spinach for a different flavor profile.
  • Bake the chicken at 400°F (200°C) for 18-20 minutes for a healthier option.

Nutrition

Find it online: https://ukfinda.com/pecan-crusted-chicken-salad/