We love main dish salads at my house and this one is for sure one of our favorites. This salad is easy to prepare because there isn’t a ton of chopping required, just romaine lettuce, sliced pears, and a handful of dried cranberries. The simple salad helps compliment the chicken while keeping it the star of the dish. The pecan crusted chicken is incredible! It’s full of flavor and stays perfectly moist and juicy on the inside with a satisfying crunch on the outside. The sweet and tangy honey mustard dressing is the perfect compliment to the chicken and fruit on the salad. I hope you enjoy this one as much as we do.
Pecan Crusted Chicken Salad
- 1 recipe pecan crusted chicken (see below)
- 1 recipe honey mustard dressing (see below)
- 8 cups chopped romaine lettuce
- 1 pear, thinly sliced
- 1/2 cup dried cranberries
Combine lettuce with cranberries and divide evenly on four dinner plates. Top lettuce with sliced pear and pecan crusted chicken. Drizzle with desired amount of honey mustard dressing.
Pecan Crusted Chicken
- 3-4 boneless skinless chicken breasts (about 1 lb)
- 1/2 cup pecans
- 15 saltine crackers
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- pinch of cayenne pepper (optional)
- 1/3 cup milk
- 2 eggs
-Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
-Combine pecans, crackers, Italian seasoning, salt, and cayenne in a food processor or blender. Process until pecans are finely ground.
-Add 1/3 cup of milk and 2 eggs into a shallow pan (I like to use pie tins), mix with a fork until well combined.
-In an additional shallow pan add the pecan mixture.
-Dip each chicken breast in the egg mixture and then coat chicken in the pecan mixture
-In a skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
*If you want you can also bake the chicken in the oven at 350* for 30 minutes. The pecan coating will not be as crunchy as it is when you fry it in the oil, but it is still good.
I’ve discovered I like sweeter honey mustard dressing because I have been making this recipe for years and right before I posted it I decided to look at other recipes first and this one uses more honey compared to others. I like the sweetness of this dressing with this salad because I think it pairs well with the chicken and fruit. Also, if you’ve never made honey mustard dressing you might think you ruined it if you taste it plain–that’s what I thought. It isn’t until you drizzle the stuff on a salad when you realize how amazing honey mustard dressing is. It is like it’s sent from heaven. The best part is you don’t need a ton to make a salad taste better. A little goes a long way!
Honey Mustard Dressing
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
Add all ingredients to a bowl and whisk together until smooth. Chill until ready to serve.
*This also makes a wonderful and easy marinade for baked chicken.
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