Pecan Crusted Chicken Salad #SundaySupper

Next week is Thanksgiving already! Can you believe it?  Time to hit the ground running with the shopping, baking, school activities and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down?  This salad is very easy and perfect to make between all the hustle and bustle.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it.  Then you get a sweet bite of apple and cranberries.  Add the creamy zing of the vinaigrette .  It just hits all the right notes.  Did I also mention that it’s really quite easy to make?  Yes, yes I did.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Start by heating your oven to 375 degrees.  Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.  In a food processor chop add the nuts and the cheddar cheese.  Pulse until it has been finally chopped together.  Take a plate and add the flour.  Whisk one egg in a bowl.   Then on the final plate add the pecan & cheddar mixture.

On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken.  Dredge the chicken in the flour on both sides.  Now dip into the egg.  Finally cover the whole chicken piece with the pecan/cheddar mix.  Place on baking sheet.  Repeat with the last 3 pieces.  Place in the oven for 35 minutes.  Make sure to check and make sure chicken is cooked completely through before serving.

Chop the lettuce and apple and add them 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 you or your guests like.  And here you are…..

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your family in fresh salads all Winter long.

Holiday Salad Recipes #SundaySupper

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The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten #salad #wintersalad #pecanchicken
Print Recipe
Pecan Crusted Chicken Salad
Cheddar Pecan Crusted Chicken Breast over Greens, Apples, Dried Cranberries & an Apple Cider Vinaigrette. A great salad for Fall or during the holidays.
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
  2. In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
  3. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
  4. On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
  5. Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
  6. Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
  7. Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
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Memphis Hot Dogs #SundaySupper

For another Sunday Supper I actually made Michigan Hot Dogs and as I mentioned, they are not really from Michigan! I also realized there are so many different types of hot dogs! One that looks especially good was the Memphis Hot Dog.  Not only is it wrapped in bacon it’s also a specialty of a place that I really enjoy visiting.

Memphis Hot Dog | Bottom Left of the Mitten

My husband and I visited the Memphis/Tunica area this March for a small trip before we moved into our new house.  While traveling my husband loves to visit area Costco’s.  I keep joking that he needs to get a punch card of locations so that he can mark them off his bucket list.  What was really exciting though was right next to the Costco was….a Brand New IKEA!  It was kismet considering that in just a few weeks were were moving.  Of course I also needed to pick up a few jars of lingonberries too!  Enough about the trip let’s get to the recipe.

Memphis Hot Dog | Bottom Left of the Mitten

Since we do not have a grill I made these in the oven.  The bacon came out nice and crisp!  Take the hot dogs, I use Nathan’s because they are the best, and wrap a piece of bacon around each one.  Place on a greased pan then cook in a preheated 375 degree oven for 12 minutes.  Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.

Memphis Hot Dog | Bottom Left of the Mitten

Once they are done add them to the buns.  Top off with chopped green onions, cheddar cheese and some Memphis Style BBQ Sauce.  I used my sauce recipe since it is on the vinegary side, which is what Memphis Style BBQ sauces are based on.  And here you are…..

Memphis Hot Dog | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host Stacy of Food Lust People Love.  Check out all of the other recipes that will keep any hot dog lover happy.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Memphis Hot Dog | Bottom Left of the Mitten #hotdog #regionalfavorite #baconwrapped
Print Recipe
Memphis Hot Dogs
All beef hot dog wrapped in bacon then cooked until crispy. Top with cheese, green onions then Memphis Style BBQ sauce. A classic regional favorite no matter where you are.
Memphis Hot Dog | Bottom Left of the Mitten
Course Main Dish
Cuisine Hot Dogs
Servings
hot dogs
Ingredients
Course Main Dish
Cuisine Hot Dogs
Servings
hot dogs
Ingredients
Memphis Hot Dog | Bottom Left of the Mitten
Instructions
  1. Take the hot dogs and wrap a piece of bacon around each one.
  2. Place on a greased pan the cook in a preheated 375 degree oven for 12 minutes.
  3. Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.
  4. Once they are done add them to the buns. Top off with chopped green onions, cheddar cheese and some Memphis Style BBQ Sauce. Enjoy!
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