Pecan-Crusted Chicken Salad

By cindygwest

Ingredients

• FOR THE DRESSING, WHISK:
• 2/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. honey
• 1 Tbsp. Dijon mustard
• Salt to taste
• FOR THE CHICKEN & SALAD, PULSE:
• 1 1/2 cups fresh bread crumbs
• 3/4 cup pecan halves
• 2 Tbsp. each lemon and orange zests
• 1 tsp. kosher salt
• 1/2 tsp. cayenne pepper
• 1 1/4 lb. boneless, skinless chicken breasts, cut into strips
• 1/2 cup all-purpose flour
• WHISK:
• 3 eggs
• 1/4 cup milk
• HEAT:
• 2 cups vegetable oil
• COOK:
• 4 oz. thick-sliced bacon, diced
• TOSS:
• 1 bag fresh spinach (9 oz.)
• 1/2 cup slivered red onion
• cup slivered red onion
• 4 hard-cooked eggs, cut into wedges

Preparation

Step 1

For the dressing, whisk together orange juice, lemon juice, olive oil,
honey, and Dijon; season with salt.

For the chicken and salad, pulse bread crumbs, pecans, zests, 1 tsp. salt, and cayenne in a food processor until coarsely chopped.
Dredge chicken strips in flour.

Whisk eggs and milk together in a shallow dish. Dip floured chicken strips in egg mixture, allowing excess to drip off, then roll in bread crumb mixture to coat. Crust all the chicken strips before frying.

Heat oil in a large skillet to 350°. Fry chicken strips in batches until
golden, 2–3 minutes per side; drain on a paper-towel-lined plate.
Cook bacon in a nonstick skillet until crisp; drain on a paper-towel-lined plate.

Toss spinach and onion in a large bowl with dressing to coat. Top salad with chicken strips, bacon, and eggs.
Per serving: 964 calories; 66g total fat (12g sat);
390mg chol; 1231mg sodium; 47g carb; 7g fiber; 53 g protein