Pecan Crusted Chicken Salad
Katie Heath
This salad is not just a side salad, it is definitely a meal. This tastes so good, it is restaurant worthy!
ingredients
- For the dressing:
- 1/4 cup honey
- 3 Tbsp. dijon mustard
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. minced shallot
- 1 Tbsp. apple cider vinegar
- Juice from 1/2 a lemon
- Salt and Pepper to taste
- For the salad:
- 2 egg whites
- 2 tsp. cornstarch
- Juice from 1/2 a lemon
- 3/4 cup chopped pecans
- 1 cup panko bread crumbs
- 1/2 tsp. dry parsley
- Salt
- Pepper
- Zest from one lemon
- 1/2 tsp. cayenne
- 1/2 tsp. paprika
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 4 boneless, skinless chicken breasts, pounded thin
- One bunch romaine lettuce
- One sliced red onion
- 4 oz. goat cheese
directions
- 1
Combine all salad ingredients in a bowl and whisk until well mixed. Put in fridge until ready to serve.
- 2
For the salad:
- 3
Preheat the oven to 450 degrees. Place the egg whites, cornstarch, and lemon juice in a medium shallow bowl. In another bowl, mix pecans, panko crumbs, parsley, salt, pepper, lemon zest, cayenne, paprika, thyme, and oregano. Dip chicken in a the egg white mixture, then into the bread crumb mixture until well coated. Saute chicken in a few Tbsp. oil in a large skillet. Saute chicken for 3 minutes on one side. Flip the chicken, then place the skillet into the oven for about 8 minutes, until the chicken is cooked through. Meanwhile, combine greens, onion, and goat cheese in a large bowl. Drizzle with dressing and mix well. When the chicken gets done, allow to sit for a few minutes, and then slice into thin chicken strips. Place strips on top and drizzle with a little more dressing.
Source: Katie Heath
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