Don't let the lengthy directions fool you; this salad is not difficult to prepare. Pecan-crusted chicken, served sliced and chilled on salad greens, tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries, and Bleu cheese. Time does not include chill time. I borrowed a friend's cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn't lose it.
Provided by Crafty Lady 13
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Make the pecan-crusted chicken first since it is served cold.
- Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
- Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
- Combine milk with beaten eggs in another shallow bowl.
- Dump the flour into another shallow bowl.
- Bread each chicken breast by coating each with flour.
- Dip the flour-dusted chicken into the egg mixture.
- Coat the chicken with a thick coating of the pecans and corn flake crumbs.
- Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
- When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
- Cool chicken on a rack or paper-towels.
- When you can handle the chicken, cover it and refrigerate it for at least two hours.
- As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
- Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
- Pour vinaigrette into a small bowl and mix in minced garlic.
- Chill this until you're ready to use it.
- When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
- Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
- Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
- Sprinkle 2 tablespoons of the mixture on each salad.
- Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
- Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.
Nutrition Facts : Calories 1671.6, Fat 125.2, SaturatedFat 14.5, Cholesterol 189.7, Sodium 4059.6, Carbohydrate 95, Fiber 19.1, Sugar 40.9, Protein 54.1
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Khangelani Lordwick
[email protected]This salad is a great way to use up leftover chicken. It's also very easy to make and it's always a hit with my family. I would definitely recommend this recipe to others.
Dave James
[email protected]I love this salad! The chicken is always cooked perfectly and the salad is very flavorful. I would definitely recommend this recipe to others.
Sam Flowers
[email protected]This salad is so easy to make and it's always a hit with my family. The chicken is always cooked perfectly and the salad is very flavorful. I would definitely recommend this recipe to others.
Apon Islam
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved it! The chicken was cooked perfectly and the salad was very flavorful. I would definitely recommend this recipe to others.
Joanne Delfin
[email protected]This salad is a great way to get your kids to eat their vegetables. The chicken is cooked perfectly and the salad is very flavorful. I would definitely recommend this recipe to others.
victor ogara kiconco
[email protected]I made this salad for a party and it was a big hit. Everyone loved it! The chicken was cooked perfectly and the salad was very flavorful. I would definitely recommend this recipe to others.
Johnny Ngaruiya
[email protected]This salad is so delicious and refreshing. The chicken is cooked perfectly and the salad is very flavorful. I would definitely recommend this recipe to others.
Mohammad Miraj Bhai
[email protected]This salad is a great way to use up leftover chicken. It's also very easy to make and it's always a hit with my family. I would definitely recommend this recipe to others.
Sherry Weiland
[email protected]I love this salad! The chicken is always cooked perfectly and the salad is very flavorful. I would definitely recommend this recipe to others.
Mijan Mahmud
[email protected]This salad is so easy to make and it's always a hit with my family. The chicken is always cooked perfectly and the salad is very flavorful. I would definitely recommend this recipe to others.
Harry Daka
[email protected]I'm not a big fan of chicken salad, but this recipe changed my mind. The chicken is so flavorful and the pecans add a nice crunch. The dressing is also very good. I will definitely be making this again.
Kazi Rasel
[email protected]This salad is amazing! The chicken is so tender and juicy, and the pecans add a nice crunch. The dressing is also very flavorful. I would definitely recommend this recipe to others.
Jabulani Johnson
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved it! The chicken was cooked perfectly and the salad was very flavorful. I would definitely recommend this recipe to others.
Kiondroid Android
[email protected]This salad was a hit with my family! The chicken was so moist and flavorful, and the pecans added a nice crunch. The dressing was also very good. I will definitely be making this again.
Crystal Lumpkins
[email protected]I followed the recipe exactly and it turned out perfectly. The chicken was cooked to perfection and the salad was very tasty. I would definitely recommend this recipe to others.
David Wilson
[email protected]This pecan-crusted chicken salad is a delicious and refreshing dish. The chicken is tender and juicy, the pecans add a nice crunch, and the dressing is flavorful. I will definitely be making this again!