Pecan Crusted Chicken Salad
User Reviews
5
Pecan Crusted Chicken Salad
Description
The salad centers on chicken tenderloins seasoned with salt, pepper, and garlic powder, dipped in beaten egg, then coated in finely chopped pecans before being baked until crispy and golden. This technique creates a flavorful nutty crust without frying. The salad incorporates torn kale leaves massaged with olive oil for tenderness, balanced with juicy citrus segments from Cara Cara oranges and refreshing cucumber slices.
The triple citrus vinaigrette is made by whisking together fresh orange, lemon, and grapefruit juices with honey, Dijon mustard, garlic, salt, pepper, and extra virgin olive oil to dress the salad. Additional whole pecans and shaved Pecorino Romano cheese add texture and salty notes, while optional pickled onions can offer a tangy contrast.
This salad serves well for a light yet filling meal, combining protein, greens, nuts, and fresh fruit with a lively dressing. It is suitable for gatherings or a healthy lunch and can be prepared ahead, with the vinaigrette stored in the fridge for up to a week.
Ingredients
pecan crusted chicken
- 1 pound chicken tenderloin boneless, skinless
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
- 1 ⅓ cups pecans unsalted
- 2 egg lightly beaten, large
- olive oil mist/spray form
triple citrus vinaigrette
- 2 tablespoons orange juice freshly squeezed
- 1 ½ tablespoons lemon juice freshly squeezed
- 1 ½ tablespoons grapefruit juice freshly squeezed
- 1 tablespoons honey
- 1 teaspoon Dijon mustard
- 2 garlic finely minced or pressed, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
salad
- 1 large kale leaves torn from stems, bunch
- 1 to 2 teaspoons olive oil
- 2 cara cara oranges segmented
- 1 cucumber sliced, seedless
- ½ cup pecans whole
- ¼ cup Pecorino Romano cheese shaved
- onion if you want!, pickled
Instructions
pecan crusted chicken
- Preheat the oven to 450 degrees F. Line a baking sheet with foil then top it with a wire rack. Spray the rack with nonstick spray.
- Season the chicken with the salt, pepper and garlic powder. Place the pecans in the bowl of a food processor and pulse until crumbs remain. (You can add a pinch of salt and pepper to the pecans but I love the buttery flavor without.) Place the pecans on a plate. Place the eggs on another large plate or bowl.
- Dip each chicken tender in the eggs then in the pecans, pressing gently to adhere. Place the tender on the wire rack and repeat with the remaining,
- Bake the tenders for 12 minutes then flip and bake for 12 minutes more.
triple citrus vinaigrette
- Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.
salad
- Place the kale on a cutting board and chop until shredded. Place the kale in the bowl and drizzle with 1 teaspoon of the olive oil. Massage the kale for 2 to 3 minutes until it’s all coated. Let sit for 5 minutes.
- Assemble the salad by adding the oranges, pecans, pickled onions, oranges, cucumbers and chicken to the kale. Drizzle on the dressing and pecorino. Serve
User Reviews
Overall Rating
5
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