Reviewed: Jul. 28, 2007

Similar to a salad I make, but I use crumbled goat cheese instead of bleu, and make a dressing w/balsamic vinaigrette, mayo, ginger, fresh garlic & cracked pepper, dash of nutmeg & pinch of dill weed. i also use half the amt. of creamy italian, and add two T.heavy whipping cream and omit the Ranch.Many good variations!

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schatzi

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 28, 2007

Awesome. I used Ranch dressing for everything and added the egg to dressing as suggested to help pecans stick. Thanks for sharing this one!

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MHBMHB

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Reviewed: Jul. 27, 2007

Scrumptious!! I didn't have time to do the crust, so I got a bbq chicken, shredded it, and just added the chopped pecans to the other ingredients, I also added a bit of the juice from the mandarins to the dressing. YUM!

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SnackyCakes

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 24, 2007

This was delish. We had not a morsel left. The pecans on the chicken were the best! I did not change a thing. I would definetly make again.

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pat

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Reviewed: Jul. 23, 2007

We really love this recipe! We tried it with "light" dressings and substituted colby-jack for the bleu cheese (we never did like bleu cheese) and it turned out wonderful! Thanks for the recipe!

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MaryAndJeff

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Reviewed: Jul. 21, 2007

This reminded me of a wonderful salad I had in NYC that was a buttermilk pecan dressing over romaine with caramelized onions and sharp grated cheddar. So, I tried cheddar on this and it was great!

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Carin

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Reviewed: Jul. 20, 2007

I used LaRosa Brand creamy garlic dressing, this adds great flavor to the chicken. Candied Pecans add a little more sweetness.

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rosie7030

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 20, 2007

As one review stated, this salad is very much like TGIF's Pecan Crusted Chicken Salad. The only addition I made, is to add some chopped celery. Great summer salad.

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Miya

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Englewood, Florida, USA

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Reviewed: Jul. 20, 2007

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

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wendylu

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 20, 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.

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LindaH

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Reviewed: 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.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: 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!!

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TaraCraig

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Gulf Shores, Alabama, USA

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Reviewed: 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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happywife05

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

OK, I just happened to find some pecan crusted chicken-prebreaded-so I cheated a bit, and I used Kens Steakhouse Red Rassberry Walnut Vinegerette and it was great, better then Fridays

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Motherof4

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

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Reviewed: 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

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LESLEYfromWI

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Reviewed: Jun. 24, 2006

I ended up using a full 2 cups of the chopped pecans. Next time, I think I'll do what another reader did, and that is to add an egg to the dressing-coating, because many of the pecans fell off, which wasn't bad because they all ended up in the salad anyway. Couldn't find creamy garlic dressing, so I used the jarred-refrigerated creamy Ranch dressing and added a clove of minced garlic. All in all, though, was very easy, and was awesome.

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Terri In Ohio

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Reviewed: May 30, 2006

SUCCESS!

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Christine S.

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Reviewed: May 17, 2006

i think this is delicious, and im going to make it for dinner when it gets warm out. i love salads, anmd this ones a different idea, i like that. i had a salad just like it @ fridays and it was the best! my best advice is to use balsamic dressing w/ it!!! yuummm....

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Audrey

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Reviewed: Apr. 3, 2006

I used the pecan crusted portion of this recipe the other night, it was DELISH. I added an egg to the dressing, as I was skitish about the stick of the pecans, and all was well. Thanks for an easy and delicious suggestion.

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 18, 2006

This recipe was a hit with my company ! I have been asked over and over for this recipe. The presentation is awesome and it's easy to make! Go for it!

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Mary M.

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