Pecan Crusted Chicken Salads


This is such a quick and easy meal! It is delicious and nutritious all in one. You also don’t miss that piece of bread because of the rich nuttiness you get from the chicken. It is definitely a repeat meal at our house at least one a week, whether it is for lunch or dinner.

Pecan Crusted Chicken Salad

Serves 4

Chicken ingredients

4 chicken breasts (or you may use 8 chicken tenders)

½ c. all purpose flour

½ c. buttermilk

1 c. panko bread crumbs

1 c. pecans, finely chopped

Salt & pepper


Preheat your oven to 375. Line sheet pan with foil or parchment paper and place a metal baking rack on top. Evenly coat the metal baking rack with non stick spray. Set aside.

Prepare breading station with three bowls. In the first bowl add flour. In the next bowl add the buttermilk. Finally in the last bowl combine the panko bread crumbs and finely chopped pecans. Next, season the chicken breasts with salt & pepper to your liking. Dredge chicken in flour, shaking off excess, dip into buttermilk so it is evenly coated on both sides of the chicken, and finally roll into the panko/ pecan mixture.Set breaded chicken onto baking rack that has been coated with non stick spray. Repeat.

Lightly spray all breaded pieces of chicken with non stick spray. Bake at 375 for 30- 45 minutes or until your chicken reaches an internal temperature of 165 degrees for at least 15 seconds.

While your chicken is baking you can prepare your salad as desired. The toppings that I used are listed below. Dress your salad to your own taste.

Remove chicken from the oven and let sit until cool enough to handle. Slice chicken and arrange accordingly on top of salad.

Dress with your favorite dressing. I used buttermilk honey mustard.

Salad ingredients- use amounts to your liking

Green leaf lettuce, washed, dried, & chopped

Carrots, shredded

Cherry tomatoes, halved

Clementine, peeled & segmented

English cucumber, cleaned & chopped

Celery, diced

Dried cranberries

Avocado, pitted & diced

Source: Original Recipe


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