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 quite easy to make? Yes, yes it is.
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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.
Ingredients
This pecan and cheddar crusted chicken breast on top of salad has-
- A simple crunchy coating for the chicken 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 vinaigrette 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.
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.
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.
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 its thickest part before serving.
- Make 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
Storage
Add the chicken, salad, and vinaigrette to separate containers and refrigerate. Eat within 3 days. Reheat the chicken in the oven or air fryer at 375 degrees for 15 minutes.
More sweet and savory recipes
Serve the dressing on the side or drizzle over as much as you or your guests like.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Pecan Crusted Chicken Salad
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 them with a mallet.
- Add the chicken, salad, and vinaigrette to separate containers and refrigerate. Eat within 3 days. Reheat the chicken in the oven or air fryer at 375 degrees for 15 minutes.
Originally published in November of 2017. Updated post in March of 2022, same great recipe.
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Last Updated on December 3, 2023 by Erin@BottomLeftoftheMitten
I’ll serve the hubby a piece of pecan chicken and make your salad for me! This looks delish!!!
Thank you Liz! I have made the chicken separate too and it’s just as good, so is the salad.
I’m not a huge fan of chicken, but this could totally win me over.
Thank you Laura! I hope you love it.