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salad with pecan crusted chicken cut on top in a bowl.
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Pecan Crusted Chicken Salad

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

Equipment

  • food processor
  • 9x13 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.