PECAN CRUSTED CHICKEN SALAD

By LindaW1955

Ingredients

• Chicken:
• 2 Boneless chicken breast
• 3/4 cup Chopped pecans
• 1/2 cup Bread crumbs from chewy rustic bread loaf (ciabatta bread)
• 1/2 tsp Each Thyme, Oregano, paprika
• 1/4 TSP CAYENNE
• Dressing:
• 1 tsp Parsley
• Salt and pepper
• Zest of one lemon
• Dipping mixture
• 2 Egg whites
• 2 tsp Corn starch
• Juice from 1/2 lemon
• Honey Mustard dressing
• 1/4 cup Honey
• 3 tbs Dijon mustard
• 3 tbs Olive oil
• 1 tbsp Minced shallot
• 1 tbs Juice of 1/2 lemon
• Whisk together above ingredients
• Salad
• 8 cups greens of your choice
• 1/2 cup thinly sliced red onion
• 4 oz mild goat cheese crumbled

Preparation

Step 1

Preheat oven to 375 degrees

Place cubed bread sans crust, herbs seasoning and pecans in processor and chop. Place in shallow dish.

Whisk together dipping mixture in a shallow dish.

Dip chicken breasts into dipping mix, then into the bread crumb pecan mixture. Let rest for a 15 minutes. Heat heavy medium skillet and sauté chicken breasts on both sides. Place on cookie sheet and bake for 15-25 minutes depending on the size of the chicken breast.

Slice and serve atop salad greens tossed with Honey Mustard dressing and goat cheese.