• Cheyenne Crennan

Pecan Crusted Chicken Salad

Updated: Dec 16, 2020

Remember how I mentioned that I hate making my own salads?


Well, I had a salad the other day with the best dressing I've ever had, its Chrissy Teigen's recipe for honey mustard ranch and it's so good guys, like it's so good. Matt hates honey mustard and he's just as addicted as I am. The first time we tried it was with John Legend's chicken tender recipe and he paired it with this dressing. That was 6 weeks ago, and I've continued to make this dressing regularly.


I hate to make salad. I go into further detail in a post a few months back if you feel like scrolling through my entire page, it's all there. The only kinds I will make myself and eat are chicken caesar, taco salad, and now this baby!


I even tried to say it was only the dressing that made this salad good, but I tried the salad with raspberry vinaigrette, and it was still so good.



THIS SALAD. It covers all the taste check marks that I need, and I think you need too. It's crunchy, but juicy chicken. Breaded in smashed pecans and ritz cracker bread crumbs. Different levels of romaine to get the softer, deeper green to the crunchy light green leaves. Thin sliced red onion. Sharp, white cheddar cheese. Slices of green apple. A handful of craisins. A sprinkling of more pecans to get that crunchy crouton effect. Dressed with your choice of raspberry vinaigrette OR this fantastic honey mustard ranch from my fav cook book author, twitter winner, boss-mom-babe Chrissy Teigen.


I literally cleared my plate and I never, ever clear my plate of a salad I made. If that speaks anything to you, make this salad.



What you need:


1 chicken breast tenderized and filleted so its all as close as possible to the same evenness (<- that's a word, I thought I was making up a word and that's a real word)

1 CUP crushed pecans, smashed or put through a food processor

2 CUPS flour

2 eggs, scrambled up for an egg wash

1 CUP Ritz cracker crumbs, smashed or put through a food processor

dressing of choice but I seriously recommend honey mustard ranch or raspberry vinaigrette

romaine lettuce for a salad base size of your choice

thinly sliced red onions, to your liking

a handful of Craisins for sprinkling

a handful shredded white cheddar cheese

half a green apple, sliced

5-6 cucumber slices


How to make it:

  1. heat oil (I used canola) in a deep pan over low-ish-medium until it reached 375 degrees, I suggest using a thermometer but if you don't have one its like 10 minutes

  2. bread your chicken using three wide bowls or a bowl for the eggs and two plates

  3. flour first, each side, then eggs, each side, repeat

  4. last step before frying is to take your egg covered fillet and really coat it with the pecan/ritz coating on both sides

  5. while your chicken is cooking 4-5 minutes each side, begin your salad set up

  6. Romaine, red onion, cucumbers, and Craisins

  7. slice the green apple JUST before plating to avoid any weird browning

  8. take the chicken out of the pan, and set aside to rest for 3 or so minutes

  9. while you let the chicken rest slice and plate apples onto the salad

  10. drizzle your dressing of choice, sprinkle the shredded white cheddar cheese

  11. slice the chicken into stripes and layer across the salad

  12. finish with a small handful of pecans over the top and enjoy! xo

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