The Pioneer Woman Tasty Kitchen
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Pecan Crusted Chicken Salad

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Level: Easy

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Description

Cheddar Pecan Crusted Chicken Breast over greens, apples, and dried cranberries, with an apple cider vinaigrette. A great salad for fall or during the holidays.

Ingredients

  • 2  Boneless, Skinless Chicken Breasts
  • 1 cup Pecan Halves
  • 1 cup Shredded Cheddar Cheese
  • ½ cups Flour
  • 1  Egg, Whisked
  • 3 cups Chopped Romaine Lettuce
  • 1  Apple, Chopped
  • ¼ cups Dried Cranberries
  • ¼ cups Sunflower Seeds
  • 1 cup Apple Cider Vinaigrette, Or To Taste

Preparation

Preheat oven to 375ºF. Split the chicken breasts down the center so each one yields 2 thinner pieces.

In a food processor, pulse nuts and cheddar cheese until chopped together.

Add flour to a plate. In a bowl, whisk egg. On a nother place, add the pecan and cheddar mixture.

Line a baking sheet with parchment paper or tin foil and spray with cooking spray. Dedge chicken in flour on both sides. Dip into the egg. Finally, cover the whole chicken piece with the pecan-cheddar mix. Place on baking sheet. Repeat with remaining chicken.

Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.

Add chopped lettuce and apple to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.

Serve the dressing on the side or drizzle over as much as desired. Enjoy!

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