Pecan-Crusted Chicken Salad with Honey-Mustard Dressing

By amt2mf

Nutritional Information: calories 626, total fat 40g, saturated fat 6g, cholesterol 308mg, sodium 764mg, carbohydrates 50g, fiber 6g, protein 20g

Ingredients

• Dressing:
• 1/4 c honey
• 3 T Dijon mustard
• 3 T olive oil
• 1 T minced shallots
• 1 T cider vinegar
• juice of half a lemon
• salt and pepper
• Chicken:
• 2 boneless, skinless chicken breast halves sliced in half
• Dip Mix:
• 2 egg whites
• 2 t cornstarch
• juice of half a lemon
• Crusting Mix:
• 1 c coarse dry bread crumbs
• 1 T chopped fresh parsley
• 1 t kosher salt
• 1/4 t black pepper
• 3 T olive oil
• minced zest of 1 lemon
• 3/4 c finely chopped pecans
• 1/2 t dried oregano
• 1/2 t dried thyme
• 1/2 t paprika
• 1/4 t cayenne pepper
• Salad:
• 8 c mixed salad greens (arugula, radicchio, curly endive, romaine)
• 1/2 c thinly sliced red onion
• 4 oz mild goat cheese, crumbled

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

1. Preheat 450. Combine honey, dijon, olive oil, shallots, vinegar, lemon juice, salt, and pepper in a bowl for the dressing until blender; set aside.

2. Pound chicken breasts. Whisk egg whites, cornstarch, and lemon juice in a shallow dish for dip mix.

3. Combine ingredients of crusting mix in another shallow dish for breading. Crust chicken, chill while air-drying, saute then roast 8 min.

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