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
Prep Time 10 minutes
Cook Time 35 minutes
Use a food processor to create a fine coating of the pecans and cheddar cheese.
Dip the chicken in flour, eggs, and the pecan coating.
Dice the Romaine and apples. Gather the other ingredients.
Slice the chicken and add to the top of the salad ingredients. Drizzle with dressing.