Best 3 Pecan Crusted Chicken Salad Recipes
Indulge in a culinary adventure with our tantalizing Pecan-Crusted Chicken Salad recipe, a delightful fusion of flavors and textures that will tantalize your taste buds. This delectable dish features tender chicken enveloped in a crispy pecan crust, nestled atop a bed of crisp lettuce and adorned with fresh berries and a tangy dressing. Discover the harmony of sweet and savory with our Honey Mustard Dressing, a perfect complement to the richness of the chicken and pecans.
For those seeking a lighter option, our Chicken Salad with Avocado and Grapefruit is a refreshing and healthy alternative. Bursting with vibrant colors and flavors, this salad combines juicy chicken, creamy avocado, tangy grapefruit, and a hint of mint, all harmoniously bound together with a light vinaigrette.
If you're looking for a quick and easy lunch or dinner fix, our Simple Chicken Salad is the answer. With minimal ingredients and maximum flavor, this classic recipe delivers a satisfying meal in no time. Enjoy the tender chicken, crisp celery, crunchy walnuts, and a creamy mayonnaise dressing, all wrapped in your favorite bread or served atop a bed of greens.
Our Chicken Salad with Grapes and Almonds offers a delightful twist on the classic. Sweet grapes, crunchy almonds, and a touch of curry powder elevate this salad to new heights, while a creamy mayonnaise dressing brings it all together. Serve it on a bed of lettuce or as a sandwich filling for a satisfying and flavorful meal.
Explore the world of chicken salads with our diverse collection of recipes, each offering a unique flavor profile and culinary experience. From the decadent Pecan-Crusted Chicken Salad to the refreshing Chicken Salad with Avocado and Grapefruit, and the classic Simple Chicken Salad to the innovative Chicken Salad with Grapes and Almonds, our recipes cater to every palate and occasion.
TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD
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
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 SALAD
Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
Provided by LIANAD
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 955.6 calories, Carbohydrate 47.9 g, Cholesterol 96.6 mg, Fat 70.2 g, Fiber 7 g, Protein 35.4 g, SaturatedFat 14.3 g, Sodium 1473.1 mg, Sugar 40.3 g
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.
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- If you don't have any pecans on hand, you can substitute walnuts or almonds.
- To make the salad ahead of time, cook the chicken and prepare the dressing up to 2 days in advance. Store the chicken and dressing separately in airtight containers in the refrigerator.
- When ready to serve, assemble the salad and toss with the dressing.
Conclusion:
This pecan-crusted chicken salad is a delicious and easy-to-make dish that is perfect for lunch or dinner. The combination of crispy chicken, crunchy pecans, and creamy dressing is sure to please everyone at the table. Plus, it's a great way to use up any leftover chicken you may have.
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