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Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Pecan Crusted Chicken Salad

Pecan Crusted Salad is full of flavor! Chicken, romaine lettuce, crunchy apples, dried cranberries, and an apple cider vinaigrette.
Course Main Dish
Cuisine Chicken, Salad
Keyword chicken, salad
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 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


  • 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.
  • 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. Enjoy!