Pecan Crusted Chicken Salad

This Pecan Crusted Chicken Salad has chicken coated in a pecan and cheddar cheese coating, then baked. Slice and add to the top of romaine, apples, dried cranberries, and sunflower seeds. Drizzle with apple cider vinaigrette.

What temperature should chicken be cooked to? Make sure that the thickest part of the chicken breast registers at 165 degreed F.

Ingredients for the Perfect Harvest Salad with Pecan Crusted Chicken

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


Make the Pecan and Cheddar Coating


Use a food processor to create a fine coating of the pecans and cheddar cheese.

Coat and Bake the Chicken


Dip the chicken in flour, eggs, and the pecan coating.

Chop the Salad Ingredients


Dice the Romaine and apples. Gather the other ingredients.



Slice the chicken and add to the top of the salad ingredients. Drizzle with dressing.

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