Pecan Crusted Chicken Salad with Honey Mustard Dressing

This Pecan Crusted Chicken Salad rivals those you would order at a restaurant. But it’s healthier because the chicken is baked, not fried!

With its combination of tender chicken, crunchy pecans, fresh greens, and honey mustard dressing, this salad is a crowd-pleaser that’s perfect for any occasion.

SALAD WITH PECAN CHICKEN AND HONEY MUSTARD DRESSING

I always love a fresh, hearty main dish salad, especially when it is packed with flavors and textures like this one is!

• The chicken is juicy on the inside, but nice and crunchy on the outside. It’s perfectly seasoned, and a bit of cayenne adds just a tiny amount of heat.
• A variety of vegetables add not only color and flavor, but make the salad extra crisp.
• Craisins add some sweetness and chewiness.
• The dressing. Oh the dressing. Sweet and tangy, it is the perfect compliment to the chicken and veggies.

And as a bonus, not only is this salad delicious, but it’s also loaded with protein and healthy fats from the pecans.

HOW TO MAKE PECAN CRUSTED CHICKEN SALAD

1. PREP – Finely chop the pecans. (I love to use this nut chopper.) Pound chicken breasts until they are the same thickness.
   Line a baking sheet with foil and spray with cooking spray. Preheat oven to 425 degrees.
2. DREDGE – Combine pecans, panko crumbs, and seasonings in a shallow dish. In another shallow dish, whisk together the egg and milk. Dip chicken in egg mix, then in crumbs.
3. BAKE – Place chicken on the prepared pan, leaving space between each piece. Bake at 425° for 20-25 minutes, or until internal temperature reaches 165°. I like to use my meater thermometer.
4. DRESSING – While chicken is cooking, prepare the dressing. Combine all ingredients in a small bowl and whisk until smooth. Chill until ready to serve.
5. SALAD – Wash and chop the lettuce, celery, carrots, and cucumbers.
6. SERVE – On plates, layer the chopped lettuce, celery, carrots, and cucumbers. Slice the chicken into strips and place it on top of the salad. Garnish with craisins and sliced almonds. Drizzle with dressing and enjoy!

Can I cook the chicken in a skillet instead?

Yes, you can absolutely use a skillet. Heat your skillet to medium high heat with a couple tablespoons of your choice of oil.After dredging the chicken, cook it for 4-5 minutes per side, or until the chicken juices run clear and the internal temperature is 165°. The added fat will add calories, but it does make the outside of the chicken even more crispy.

Leftover salad?

If you have any leftovers, they store well in the refrigerator. The salad and chicken will last for 3-4 days if stored separately. The dressing will last for 2-3 weeks in the fridge.

When ready to serve, you can heat the chicken in a skillet, or in an oven or air fryer for 5-10 minutes at 400 degrees.

VARIATIONS:

• Instead of romaine lettuce, you can use iceberg or leafy green lettuce, spinach, spring mix, or a combination of any of them.
• Diced apples, pear slices, or mandarin oranges make a tasty addition.
• In place of the dried cranberries, you can use golden raisins.
• You can add any vegetables your family likes on salad. Avocado, red or green onions, grape tomatoes, or radishes would work well.
• Shredded parmesan cheese or bacon would add a nice salty flavor dimension.

MORE MAIN DISH SALADS:

• Doritos Taco Salad Recipe
• Balsamic Chicken Salad
• Cheeseburger Salad
• Cabbage Chicken Salad
• Peach Chicken Salad
• BBQ Chicken Salad
• Asian Chicken Pasta Salad
• Chicken Pasta Salad with Grapes

PECAN CRUSTED CHICKEN SALAD RECIPE

If you make this salad, leave a comment letting me know how you like it! 🙂