Pecan Crusted Chicken Salad

Name: Pecan Crusted Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs chicken breasts, sliced; 1 cup pecans, finely chopped; 2 tsp Cajun seasoning; 2 egg, whisked; 1/4 cup olive oil; 2 tbsp Dijon mustard; 2 tbsp honey; 2 tbsp apple cider vinegar; 6 cups mixed salad greens, washed; 1 cup cherry tomatoes, halved

Crispy pecan-coated chicken cutlets served over fresh greens with a sweet and tangy Cajun honey mustard dressing.

35 minMediumServes 4520 cal/serving

CajunLunchStovetopHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreeSoy-FreePork-FreeCorn-Free

Ingredients

1.5 lbs chicken breasts, sliced
1 cup pecans, finely chopped
2 tsp Cajun seasoning
2 egg, whisked
1/4 cup olive oil
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp apple cider vinegar
6 cups mixed salad greens, washed
1 cup cherry tomatoes, halved

Instructions

1

Whisk 2 tbsp Dijon mustard, 2 tbsp honey, 2 tbsp apple cider vinegar, and half of 1/4 cup olive oil together in a bowl.
2

Mix 1 cup finely chopped pecans and 2 tsp Cajun seasoning in a shallow dish, then place 2 whisked egg in a separate dish.
3

Dip 1.5 lbs sliced chicken breasts into 2 whisked egg, then press into the pecan mixture to coat evenly.
4

Heat remaining 1/4 cup olive oil in a skillet over medium heat and cook chicken for 4 to 5 minutes per side until internal temperature reaches 165 degrees F.
5

Toss 6 cups washed mixed salad greens and 1 cup halved cherry tomatoes with the dressing and top with the chicken.

Questions

How long does Pecan Crusted Chicken Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pecan Crusted Chicken Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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