Pecan Crusted Chicken Salad with honey-mustard dressing

By jeaninemg

Ingredients

• Dressing:
• 1/4 C honey
• 3 T. Dijon mustard
• 3 T. olive oil
• 1 T. minced shallots
• 1 T cider vinegar
• Juice of 1/2 lemon
• Salt and pepper to taste
• Chicken:
• 2 boneless skinless chicken breast halves, sliced in half
• 2 egg whites
• 2 tsp. cornstarch
• Juice of 1/2 lemon
• 1 C coarse dry bread crumbs
• 1 T. chopped fresh parsley
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• Minced zest of 1 lemon
• 3 T. olive oil
• 3/4 C finely chopped pecans
• 1/2 t. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• Salad:
• 8 C mixed salad greens, such as arugula, radicchio, curly endive, and romaine
• 1/2 C thinly sliced red onion
• 4 oz. mild goat cheese, crumbled

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 450 degrees

Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, salt, and pepper in a bowl for the dressing until blended; set aside.

Pound chicken breasts

Whisk egg whites, cornstarch, and lemon juice in a shallow dish for dipping mixture.

Add pecans, oregano, thyme, paprika, and cayenne to the crusting mixture. Dip chicken in the dipping mixture, then in the crusting mixture. Chill while air drying, sauté, and then roast.

Toss greens, onion, and goat cheese with dressing (you won't need all the dressing). Divide greens among 4 plates.

Top greens with sliced chicken. Sprinkle any toasted crumbs left in the pan on salads. Serve with extra dressing on the side.