Pecan Crusted Chicken Salad

By lorik

Ingredients

• For the Dressing:
• 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:
• 1 1/2 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
• 3 eggs
• 1/4 cup milk or water
• 2 cups vegetable oil
• 4 oz thick sliced bacon, diced
• 1 bag fresh spinach (9 oz)
• 1/2 cup slivered red onion
• 4 hard cooked eggs, cut into wedges

Details

Servings 4
Cooking time 40mins
Adapted from cuisineathome.com

Preparation

Step 1

For the dressing, whisk together orange juice, lemon juice, olive ol, 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 together eggs and milk 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 . 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 fat); 390 mg cholesterol; 1231 mg sodium; 47g carb; 7g fiber 50g protein.