Description
Crispy pecan-crusted chicken served atop a vibrant salad with a tangy honey mustard dressing. A delightful combination of textures and flavors!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups pecan halves, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- 8 cups mixed greens (spring mix, romaine, or your favorite blend)
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1/2 red onion, thinly sliced
- 1 cup crumbled goat cheese (or feta cheese)
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans (optional)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon mayonnaise (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Chicken Breasts: Pound chicken breasts to 1/2-inch thickness.
- Set up Breading Station: Place flour (seasoned with salt and pepper) in one dish, beaten eggs in another, and chopped pecans mixed with Parmesan, garlic powder, onion powder, paprika, and cayenne (if using) in a third dish.
- Bread the Chicken: Dredge chicken in flour, then dip in egg, and finally coat with pecan mixture, pressing firmly.
- Chill the Chicken (Optional): Refrigerate breaded chicken for at least 30 minutes.
- Heat the Olive Oil: Heat olive oil in a large skillet over medium heat.
- Cook the Chicken: Cook chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Rest the Chicken: Let chicken rest on a wire rack for a few minutes.
- Combine Dressing Ingredients: Whisk together Dijon mustard, honey, apple cider vinegar, olive oil, and mayonnaise (if using) in a small bowl.
- Season Dressing: Season dressing with salt and pepper to taste. Adjust consistency with water or more mayonnaise/mustard if needed. Refrigerate for 30 minutes for best flavor.
- Prepare Salad Greens: Combine mixed greens, cherry tomatoes, cucumber, red onion, goat cheese (or feta), and dried cranberries in a large bowl.
- Slice the Chicken: Slice the pecan crusted chicken into thin strips or bite-sized pieces.
- Add the Chicken to the Salad: Add the sliced chicken to the salad bowl.
- Drizzle with Dressing: Drizzle the honey mustard dressing over the salad.
- Toss Gently: Gently toss the salad to combine all the ingredients.
- Garnish (Optional): Garnish the salad with toasted pecans, if desired.
- Serve Immediately: Serve the pecan crusted chicken salad immediately.
Notes
- Make it Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Use Different Nuts: Try walnuts, almonds, or hazelnuts instead of pecans.
- Add More Vegetables: Bell peppers, carrots, or avocado are great additions.
- Change the Cheese: Use blue cheese, cheddar, or mozzarella instead of goat cheese or feta.
- Grill the Chicken: Grill over medium heat for 5-7 minutes per side.
- Bake the Chicken: Bake at 375°F (190°C) for 20-25 minutes.
- Make it Ahead: Prepare chicken and dressing separately and assemble when ready to serve.
- Spice it Up: Add red pepper flakes to the dressing.
- Sweeten it Up: Add maple syrup to the dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes