Pecan & Panko Crusted Chicken Salad

This recipe is inspired by TGI Friday’s Pecan Crusted Chicken Salad. I loved this salad so much but had a hard time paying $12 every time I wanted to eat it. I found a recipe online and have tweaked the measurements over the years to make it my own because I could never find the recipe again.

Serving size: 2-3

1 cups chopped romaine lettuce
1 12oz can mandarin oranges, drained of juice
½ cup crumbled blue cheese
1 ¼ cup finely chopped pecans
1 egg
2-3 chicken breasts
2 tablespoons coconut oil
1 cup flour
1 cup panko bread crumbs
¾ cup olive oil
¼ cup balsamic vinegar
1 garlic clove
1 tablespoon Dijon mustard
1 tablespoon sugar

In a medium bowl mix panko and 1 cup of the chopped pecans. Set aside. In a medium bowl, beat egg and set aside. Coat chicken breast in flour and shake off excess flour, then dip the chicken breast in the egg to coat. After each chicken breast is coated with egg, dip into panko and pecans mixture, coating evenly on both sides.

Add oil to a frying pan and heat to medium-high heat. Place coated chicken breasts into the pan and cook each side until cooked thoroughly and golden brown on each side.

The amount of time it takes to cook the chicken breast depends on the thickness of the meat. Thicker chicken breasts will need to be cooked longer and the temperature may need to be lowered so that the coating does not burn.

While the chicken is cooking, place all dressing ingredients in a blender and mix until smooth. The dressing will thicken a little bit. After the dressing has been blended, place in the refrigerator until you’re ready to assemble the salad.

In a large bowl, add chopped lettuce, blue cheese, ¼ cup chopped pecans, and mandarin oranges.

Once chicken is cooked thoroughly, place on a cutting board and let it sit and cool off for about 5 minutes. Then cut the chicken into strips.

Time to assemble the salad!

Add 2-3 tablespoons of dressing to the salad. You can add more or less depending on your taste and preference for salad dressing. I like to have a lot of dressing, so I’ll usually add 4-5 tablespoons. Mix the salad and place your preferred serving size onto a plate.

Make sure you have an even amount of oranges, cheese, and pecans! It takes some adjusting because they tend to fall to the bottom of the bowl.

Finally, add the chicken strips to the top of the salad and enjoy!

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