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5.0 from 45 votes

Pecan Crusted Chicken Salad

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 to 4 people
Course: Salad
Cuisine: American

Ingredients

pecan crusted chicken
  • 1 pound boneless, skinless chicken tenders
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • 1 ⅓ cups unsalted pecans
  • 2 large eggs, lightly beaten
  • olive oil mist/spray
triple citrus vinaigrette
  • 2 tablespoons freshly squeezed orange juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 ½ tablespoons freshly squeezed grapefruit juice
  • 1 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
salad
  • 1 large bunch kale, leaves torn from stems
  • 1 to 2 teaspoons olive oil
  • 2 cara cara oranges, segmented
  • 1 seedless cucumber, sliced
  • ½ cup whole pecans
  • ¼ cup shaved pecorino romano cheese
  • Pickled onions, if you want!

Instructions

pecan crusted chicken
    Cup of Yum
  1. 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.
  2. 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.
  3. 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,
  4. Bake the tenders for 12 minutes then flip and bake for 12 minutes more.
triple citrus vinaigrette
  1. Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.
salad
  1. 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.
  2. Assemble the salad by adding the oranges, pecans, pickled onions, oranges, cucumbers and chicken to the kale. Drizzle on the dressing and pecorino. Serve