The Pioneer Woman Tasty Kitchen
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Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

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Level: Easy

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Description

Take a break from the usual heavy comfort food and still enjoy all the flavour and tastes of fall.

Ingredients

  • FOR THE PECAN CRUSTED CHICKEN:
  • 2 Tablespoons Milk
  • 4  Chicken Breasts (flattened Slightly)
  • Oil, For Frying
  • FOR THE CHICKEN COATING MIXTURE:
  • ¼ cups Flour
  • ½ cups Pecans
  • 1 Tablespoon Sesame Seeds
  • ¾ teaspoons Paprika
  • ¾ teaspoons Pepper
  • ½ teaspoons Salt
  • FOR THE VINAIGRETTE:
  • ¼ cups Balsamic Vinegar
  • ¼ cups Maple Syrup
  • 1 pinch Salt
  • ¼ cups Olive Oil
  • FOR THE SALAD ASSEMBLY:
  • 6 cups Mixed Salad Greens (or As Much As You'd Like For 4 Servings)
  • 2  Apples, Thinly Sliced
  • Optional Garnishes: Red Onion, Sliced; Dried Cranberries; Sliced Almonds

Preparation

For the Pecan Crusted Chicken: Place coating ingredients in a food processor and process until pecans are finely ground, then transfer to a shallow dish. Alternatively you can chop the pecans finely by hand and simply mix the ingredients together.

Coat chicken in milk and then in coating mixture.

Pan-fry the chicken in a small amount of oil, in a large non-stick skillet over medium heat, until coating is crisp and golden on both sides. Transfer to a lightly greased baking sheet. Bake at 350F for 15-20 minutes or until cooked through.

Allow to cool slightly before slicing the chicken on a diagonal. Or, refrigerate once completely cool for use later.

For the Vinaigrette: Whisk together vinegar, syrup and salt. Whisk in oil, in a steady stream, until combined.

Assembling the salad: Place salad greens on 4 plates. Top with apples, onion and cranberries as desired. Place a prepared chicken breast on top and sprinkle with almonds. Drizzle with vinaigrette just before serving.

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