Pecan Crusted Chicken Salad

I have been trying to make more salads at home rather than just grabbing one from a restaurant.  This one is really flavorful, fresh and delicious and the colors are beautiful!  Here's how to make it:






For the chicken:

1 lb chicken cutlets

2 tbsp extra virgin olive oil

2 tbsp honey

1 tbsp whole grain mustard 

1 tsp salt

1/2 tsp pepper

2 cloves of garlic, minced 

Combine everything in a large bowl or large Ziploc bag. Mix well. Refrigerate for 1 hour, tossing occasionally. 

For the pecan flour:

1 cup pecans, toasted

1/3 cup flour

1 tsp salt
2 eggs

In a dry sauté pan over medium heat, toast the pecans, tossing often. When the pecans become very fragrant, they're done. 

Add the flour, salt and pecans to a food processor.  Blend until the pecans are crushed fine. 

Heat a large sauté pan over medium heat. Coat the bottom with olive oil. 

On a plate add 2 beaten eggs. On another add the pecan flour. Dip each marinated chicken cutlet into the egg, then the pecan flour. Place in the skillet and cook for 3 minutes on each side until nicely browned. The chicken should cook fast because it's so thin, but if you find it is getting too dark and isn't cooked yet, you can finish cooking it in the oven.  When the chicken is done, let it rest.


For the salad:

Pecan crusted chicken cutlets

Red wine vinaigrette

1/2 head iceberg lettuce, cut into 1 inch pieces

5 oz spring mix

1/2 red onion, sliced thin

1/2 lb strawberries, sliced thin

1 tsp sugar

4 oz blue cheese

1 avocado, sliced

In a small bowl add the sliced strawberries and mix with sugar.  Let sit for a few minutes to allow all the juices to come out.

On the bottom of a large plate or bowl, add some of each lettuce.  Drizzle with Red Wine Vinaigrette.  Sprinkle over some blue cheese crumbles, red onion, macerated strawberries and avocado slices.  Slice the pecan crusted chicken and lay over top.  Delicious!