Pecan Crusted Chicken Salad with Honey Mustard Dressing

Pecan crusted chicken with honey mustard dressing

Pecan Crusted Chicken Salad with Honey Mustard Dressing

Salads just got more exciting with this pecan crusted chicken drizzled with this perfectly sweet honey mustard dressing recipe.

Course dinner

Cuisine American

Keyword honey mustard dressing recipe, pecan chicken salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 565kcal

Cost 7

Ingredients

- PECAN CRUSTED CHICKEN
3-4 boneless skinless chicken breasts about 1 pound
½ cup pecans
15 saltine crackers
1 tsp Italian Seasoning
¼ tsp salt
pinch cayenne pepper optional
⅓ cup milk
2 eggs
- HONEY MUSTARD DRESSING
½ cup honey
¼ cup Dijon mustard
¼ tsp garlic powder
¼ tsp pepper
1 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
- SALAD
8 cups romaine lettuce chopped
1 pear thinly sliced
½ cup dried cranberries

Instructions

PECAN CRUSTED CHICKEN
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.
HONEY MUSTARD DRESSING
Add all ingredients to a bowl and whisk together until smooth.
Chill until ready to serve.
SALAD
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.

Notes

*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.

Nutrition