Description
A delightful salad featuring crispy pecan-crusted chicken served on a bed of fresh mixed greens, topped with cherry tomatoes, cucumber, red onion, and goat cheese.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup pecans, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup flour
- 1 egg
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled goat cheese or feta
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with a mixture of chopped pecans and breadcrumbs.
- Dredge each chicken breast first in flour, then egg, and finally the pecan-breadcrumb mixture, pressing to adhere.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Set aside to rest, then slice.
- In a small bowl, whisk together apple cider vinegar, honey, a tablespoon of olive oil, salt, and pepper for the dressing.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Toss the salad with the dressing.
- Top with sliced pecan-crusted chicken and sprinkle with goat cheese or feta before serving.
Notes
- Use a food processor to quickly chop the pecans finely for better coating.
- Substitute mixed greens with arugula or spinach for a different flavor profile.
- Bake the chicken at 400°F (200°C) for 18-20 minutes for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg