MAIN DISH RECIPES

Pecan Crusted Chicken Salad

Updated

Crisp pecan and sesame crusted chicken sliced over greens with apples, red onion, dried cranberries and almonds, finished with a maple balsamic vinaigrette.

Prep
20 min
Cook
25 min
Total
50 min
Yield
4 servings
Illustration of Pecan Crusted Chicken Salad
AI-generated illustration, not a photo of this recipe.

This main-dish salad pairs chicken breasts in a crunchy coating of ground pecans, sesame seeds, flour and paprika with a bed of greens, thin apple slices, red onion, dried cranberries and toasted almonds. A three-ingredient maple balsamic vinaigrette ties the sweet and savory parts together.

From the KitchenSimplicity archive, it is a good autumn supper when you want something lighter than a casserole but still full of fall flavor. The chicken is just as good cold the next day, so it also makes a handy packed lunch if you keep the parts separate.

Tips

  • Toast the sliced almonds in a dry skillet for 2 to 3 minutes for extra crunch.
  • To keep apple slices from browning, cut them last or toss them with a squeeze of lemon juice.
  • For make-ahead lunches, cool the chicken completely and refrigerate it, the salad and the dressing in separate containers for up to 3 days.
  • Set everything out in bowls and let everyone build their own salad, adjusting the toppings to taste.

Pecan Crusted Chicken Salad

Prep
20 min
Cook
25 min
Total
50 min
Yield
4 servings

Ingredients

  • For the pecan crusted chicken:
  • 4 boneless, skinless chicken breasts (about 1 1/2 to 2 lb / 680 to 900 g total)
  • 2 tablespoons milk
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 cup (55 g) pecans
  • 1 tablespoon sesame seeds
  • 3/4 teaspoon paprika
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons neutral oil, for pan-frying
  • For the maple balsamic vinaigrette:
  • 1/4 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • Pinch of salt
  • 1/4 cup olive oil
  • For the salad:
  • 8 cups mixed salad greens
  • 2 crisp apples, cored and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup dried cranberries
  • 1/3 cup sliced almonds

Steps

  1. Heat the oven to 350°F (175°C) and lightly grease a rimmed baking sheet. Place the chicken breasts between sheets of plastic wrap and pound the thickest parts gently until they are an even 3/4 inch thick.
  2. Pulse the flour, pecans, sesame seeds, paprika, pepper and salt in a food processor until the pecans are finely ground. (Or chop the pecans very finely by hand and stir everything together.) Tip the mixture into a shallow dish.
  3. Pour the milk into a second shallow dish. Turn each chicken breast in the milk, then press it into the pecan mixture to coat both sides.
  4. Heat the oil in a large nonstick skillet over medium heat. Brown the chicken in batches if needed, 2 to 3 minutes per side, until the crust is crisp and golden. Pecans burn easily, so lower the heat if the coating darkens too fast.
  5. Move the browned chicken to the baking sheet and bake for 15 to 20 minutes, until an instant-read thermometer in the thickest part reads 165°F (74°C). Let it rest for 5 minutes, then slice on the diagonal.
  6. While the chicken bakes, whisk the balsamic vinegar, maple syrup and salt in a small bowl. Slowly whisk in the olive oil until combined.
  7. Divide the greens among four plates and top with the apple, red onion and cranberries. Lay the sliced chicken on top, scatter with almonds and drizzle with the vinaigrette just before serving.

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