Pecan Crusted Chicken Salad

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This Pecan Crusted Chicken Salad rivals those you would order at a restaurant. But it’s healthier because the chicken is baked, not fried!
Pecan Crusted Chicken Salad with Honey Mustard Dressing

After all of the cookies, candies, breads, and other yummy treats that we gorged ourselves on over Christmas vacation, my husband and I were really in the mood for some lighter fare. I went searching on some recipe blogs and found this treasure. It was posted on Fashionably Foodie.
Pecan Crusted Chicken Salad- a great light summer meal!Her salad was just romaine and celery, I added the extra veggies and topping. This salad is seriously good! The chicken would stand on its own. The salad and honey mustard dressing could stand alone. Both would be very tasty. But together, they are amazing!! This is a perfect meal that is healthy but sure doesn’t taste like it. Even my four boys liked it (although some of them opted for ranch instead of the honey mustard.)
Honey Mustard DressingI was a little wary of trying the dressing because I am a ranch girl, but I am so glad I did. Double yum! You should really try this. It feels like you are eating out, but you can make it right in your very own kitchen. And save a lot of money. What are you waiting for?!?
Baked Pecan Crusted Chicken

Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad
Pecan Crusted Chicken atop salad with a tasty honey mustard dressing.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • Chicken:
  • 1/2 cup finely chopped pecans
  • 12 saltine or ritz crackers, crushed
  • 1/4 tsp salt
  • dash pepper
  • pinch cayenne pepper
  • 1 egg, beaten
  • 3 Tbsp milk
  • 4 chicken breasts
  • Honey Mustard Dressing:
  • 1/2 cup honey
  • 1/4 cup dijon mustard
  • 1 clove garlic, finely minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp mayonnaise
  • To Serve Salad:
  • 1 small head of leafy or romaine lettuce
  • 2 stalks celery, sliced
  • 2 carrots, cut in thin strips
  • 1 cucumber, chopped
  • Sliced almonds
  • Craisins

Instructions

For chicken: Mix pecans, cracker crumbs, salt, and peppers in a shallow dish; set aside. Mix egg and milk in a shallow dish. Dip chicken in egg mixture, then in crumbs. (Press the pecans into the chicken.) Place on a lightly greased cookie sheet and bake at 350° for 30 minutes.

For dressing: Whisk all ingredients together in a small bowl. Chill till serving time.

To serve: Place salad ingredients on plates. Top with sliced chicken, then dressing, then sliced almonds and craisins.

Notes

-If you prefer, you can brown the chicken in a bit of oil. I didn't want to add any extra fat, so I tried the oven method just to see if it would work. We thought it was wonderful--crunchy on the outside, juicy on the inside.


Supplies used to make this recipe:


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