Reviewed: Apr. 1, 2012

YUMMY! Even my 2 year old ate it!

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Reviewer:

OJFinn

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 21, 2011

I agree with previous reviewers about getting the pecans to stick. I used flour, then egg, then a mixture of seasoned breadcrumbs and pecans. Turned out absolutely perfect!! Not quite the same thing as the recipe, but gave a great guideline.

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Reviewer:

mer0612

Cooking Level: Intermediate

Reviewed: May 10, 2011

Flavor of the chicken was good, but it was the texture I didn't care for. I would have liked a crispier texture. I tried putting a small amt of maple over it & broiling it for a few minutes after baking, but it didn't crisp it up, although the maple did carmelize a bit & made it tasty.

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Reviewer:

Jreezgrl

Reviewed: Oct. 3, 2010

I made this recipe for my husband and I. It was great!! It did take some time to prepare, but in the end, worth it. This salad would be great for when having the "girls" over for lunch.

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Reviewer:

caralot

Cooking Level: Expert

Living In: Toledo, Ohio, USA

Reviewed: Sep. 25, 2010

The idea was very good but should use eggs instead of creamy dressing otherwise, the peacan crust cmoes off very easily when baking.

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Reviewer:

Taka

Cooking Level: Expert

Reviewed: Aug. 19, 2010

Really delicious - only made a few changes. I substituted Honey Dijon Free dressing for the creamy garlic, and the can oF mandarin Oranges was with Splenda to cut down on the sugar content. Great mix of tastes, though the pecans had a rough time sticking to the chicken!!

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Reviewer:

abaker77

Reviewed: Jun. 14, 2010

This is delicious. Replace the creamy salad dressing with a balsamic or low fat raspberry vinaigrette and sprinkle 1/2 cup of pecans over the salad instead of breading the chicken with them and you will have have a truly light salad. At 956 calories and 70g of fat, this does not qualify as light and should not be advertised as such.

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Reviewer:

MOMO623

Reviewed: May 3, 2010

This was SO GOOD! I did not have creamy garlic salad dressing so substituted Catalina. Very Very good. Made for a sweet salad and I loved the texture of the pecans. I also used clemintines instead of mandarines.

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Reviewer:

curttori

Reviewed: Jan. 9, 2010

Absolutely awesome! Great mix of flavors.

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Reviewer:

HolisticMomma

Cooking Level: Intermediate

Living In: Parker, Colorado, USA

Reviewed: Dec. 1, 2009

This is a good recipe to modify to suit your salad preferences... I left out the oranges since I don't like them in my salads, and used homemade balsamic vinaigrette instead of ranch. I already had Baked Honey Nut Chicken (recipe from here) in the oven when I decided to make into a salad, and it went well with this recipe's ingredients. I also added more veggies that I like in salads like cucumbers, carrots, and sweet peppers.

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