Pecan Crusted Chicken Salad Recipe -
Pecan Crusted Chicken Salad Recipe
  • READY IN 40 mins

Pecan Crusted Chicken Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Jul 23, 2007

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.

Most Helpful Critical Review
Jul 20, 2007

Umm, 70 g. of fat is not a light salad.


76 Ratings

Apr 10, 2007

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!!

Jun 24, 2006

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

Dec 27, 2005

Positively delish! I made enough for 4 and my husband and I happily finished it off by ourselves. My personal notes: -It's just as good with Ranch dressing as without. -Creamy Ceasar dressing works great, since I didn't really know what garlic dressing was, being an amateur and all. -Even if you hate bleu cheese, just try a little. My husband loved it, and he can't stand bleu cheese. -Next time I'm going to put the chopped lettuce in a colander and drain the juice from the oranges over it. I just think it will give the lettuce an extra kick. Thanks for the recipe!

Feb 15, 2005

Tried this recipe for the first time last night and it was a big hit! Very light and refreshing. The mandarin oranges add just a hint of sweetness without being overpowering. I didn't even add the ranch dressing as the natural flavor was wonderful.

Jun 20, 2007

Great as a main dish on a hot summer day! I did not have creamy garlic dressing, so I used Ranch dressing to dip the chicken in before coating with the pecans, and that worked just fine.

Feb 23, 2007

This was a very good salad. However, next time I would either add Craisins or skip the cranberries altogether because they made it a little too sour. Also, I think a vinaigrette type dressing would have been better than the ranch. But, we really liked it, and the chicken came out very good. Also, we added candied walnuts and those really improved the salad as well.


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  • Calories
  • 956 kcal
  • 48%
  • Carbohydrates
  • 47.9 g
  • 15%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 70.2 g
  • 108%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 1473 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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