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Pecan Crusted Chicken Salad

November 19, 2017 by [email protected] 4 Comments

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This pecan crusted chicken salad is full of flavor! Crunchy coated chicken, romaine lettuce, crisp apples, dried cranberries, and drizzled with an apple cider vinaigrette.

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 it is.

salad with pecan crusted chicken cut on top in a bowl.
Jump to:
  • What beer pairs well with this simple chicken salad?
  • Ingredients
  • How to make pecan crusted chicken salad step-by-step
  • Tips & Variations
  • More sweet and savory recipes
  • Pecan Crusted Chicken Salad
fork with a bite of salad on it over a bowl of more salad.

What beer pairs well with this simple chicken salad?

The beer: IPA from Lagunitas.

This India Pale Ale is very drinkable while having a nice hoppy taste that isn’t overwhelming. It pairs very well with the zesty tang of the apple cider vinaigrette.

chicken salad with salad ingredients surrounding it and a craft beer IPA pairing next to it.

Ingredients

This pecan and cheddar crusted chicken breast on top of salad has-

  • A simple crunchy coating made with pecan halves and shredded cheddar cheese
  • Chicken breasts
  • Flour and eggs to help the coating stick
  • Romaine lettuce, apples, dried cranberries, and sunflower seeds
  • Apple cider vinegrette dressing

How to make pecan crusted chicken salad step-by-step

Start by heating the oven to 375 degrees. 

Taking the 2 chicken breasts split them down the center so you have 4 total thinner pieces.

In a food processor, add the pecan halves and cheddar cheese. 

Pulse until it has been finely chopped together. 

pecans crushed in food processor collage with descriptive step text overlay.

Take a plate and add the flour.  Whisk one egg in a bowl.   Then on the final plate add the pecan and cheddar mixture.

On a baking sheet, add parchment paper.

Dredge the chicken in the flour on both sides.  Now dip into the egg. 

chicken breasts coating for baking collage images with step instruction text overlay.

Finally, cover the whole chicken piece with the pecan/cheddar mix.  Place on a 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.

baked coated chicken on a pan with salad ingredients next to it.

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.

Tips & Variations

  • Always make sure that the internal temperature of chicken baked in the oven is 165 degrees at it’s thickest part before serving.
  • Make your own apple cider vinaigrette with this recipe from Eating Bird Food
  • Swap the pecans out for walnuts if you prefer a different type of nut for the coating

More sweet and savory recipes

  • Ham and Potato Soup with Raspberry Pie Dippers
  • Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
  • Monte Cristo Breakfast Sandwich

Serve the dressing on the side or drizzle over as much as you or your guests like.

And here you are…..

overhead shot of a chicken salad in a bowl with recipe name descriptive text overlay.

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

salad with pecan crusted chicken cut on top in a bowl.

Pecan Crusted Chicken Salad

Pecan crusted chicken salad is full of flavor! Chicken, romaine lettuce, crunchy apples, dried cranberries, and an apple cider vinaigrette.
5 from 6 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings

Equipment

  • food processor
  • 9×13 baking sheet
  • parchment paper

Ingredients

  • 1 cup pecan halves
  • 1 cup shredded cheddar cheese
  • 2 boneless, skinless chicken breasts split down the middle to make 4 pieces
  • 1 medium egg whisked
  • 1/2 cup flour
  • 3 cups chopped romain lettuce
  • 1/4 cup dried cranberries
  • 1 medium apple chopped
  • 1/4 cup sunflower seeds
  • 1-2 cups Apple Cider Vinaigrette add to to your taste

Instructions

  • Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down the center so you have 4 total thinner pieces.
    2 boneless, skinless chicken breasts
  • In a food processor, add the nuts and the cheddar cheese. Pulse until it has been finely chopped together.
    1 cup pecan halves, 1 cup shredded cheddar cheese
  • Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan and cheddar mixture.
    1/2 cup flour, 1 medium egg
  • 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.
    3 cups chopped romain lettuce, 1/4 cup dried cranberries, 1 medium apple, 1/4 cup sunflower seeds
  • Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
    1-2 cups Apple Cider Vinaigrette

Notes

Tips for making this recipe:

  • Make sure that the chicken temperature at the thickest part is 165 degrees.
  • If you don’t have a food processor, you can add the coating ingredients to a Ziploc and crush with a mallett. 
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in November of 2017. Updated post in March of 2022, same great recipe. 

*Affiliate links are included in this post. Please read my Discloser Policy.

Last Updated on March 24, 2022 by [email protected]

Filed Under: IPA Recipe Pairings, Mitten Meals Tagged With: ipa

Reader Interactions

Comments

  1. Liz

    November 19, 2017 at 11:36 am

    I’ll serve the hubby a piece of pecan chicken and make your salad for me! This looks delish!!!

    Reply
    • [email protected]

      November 19, 2017 at 4:36 pm

      Thank you Liz! I have made the chicken separate too and it’s just as good, so is the salad.

      Reply
  2. Laura Dembowski

    November 19, 2017 at 12:01 pm

    I’m not a huge fan of chicken, but this could totally win me over.

    Reply
    • [email protected]

      November 19, 2017 at 4:37 pm

      Thank you Laura! I hope you love it.

      Reply

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