Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad

55
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"Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad."

Ingredients

40 m {{adjustedServings}} servings 956 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 956 kcal
  • 48%
  • Fat:
  • 70.2 g
  • 108%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1473 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
  3. Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
  4. On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
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Reviews

55
  1. 76 Ratings

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Delish! The best way to get any "crust" to stick is to flour the chicken/fish-whatever first, then dip into your liquid mix (eggs, dressing, etc), then coat with nuts/breading or whatever. The ...

This salad is delicious! I found a way to keep your pecans on the chicken. I pounded the pecans so that they crumbled more. This helped them adhere much better. Only a few fell off from the bott...

Delicous! My favorite salad is Pecan Crusted Chicken Salad from TGIFs. Had one last night for supper. Made this for lunch and it was very similar. I also am not sure what creamy garlic salad...