Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad

55
LIANAD 0

"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

40 m servings 956 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

55
  1. 76 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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...

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

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 ...

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 t...

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.

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 wo...

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 ea...