Pecan Crusted Chicken Salad with Honey Mustard Dressing – Food Contributor

It’s Thursday so it’s time for another great recipe from my food contributor. After weeks of parties and overeating I’m ready to eat healthier again. What about you? I think this salad is the perfect start so I’m making it for my family this week. Here’s Melissa with the recipe.

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
(serves 4)

• 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

Directions:

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

Directions:

-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.

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

Directions:

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.

Thank you for another tasty recipe Melissa! Don’t forget to also check out My Mommy Style where Melissa blogs regularly.