Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad

54 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  LIANAD

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (54)

Rate This Recipe


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 flouring first is the trick.



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 bottom when baking. Also definately use basalmic vinegar dressing-the flavor is awesome with all the other ingrediants!!Hope this helps!!



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 dressing is so I used garlic ranch to coat the chicken. I also used chicken tenders and baked at 350 for about 20 minutes. Substituted original Craisins for the cranberries. Served with a balsamic vinaigrette dressing. My husband is not a fan of blue cheese and complained when I added, but he rated the recipe a 5 and even admitted to me the mandarin oranges, craisins & blue cheese compliment each other along with the balsamic vinaigrette. (Served with TGIFs salad.) Next time I will chill the chicken in the fridge for about a half hour after I have the dressing and nuts on the chicken and then bake. It will hold the nuts better. Thanks

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chinese Chicken Salad III


next recipe:

Mary's Pecan Crusted Chicken