Pecan Crusted Chicken Salad with Tangy Maple Dressing
Indulge in the delightful blend of textures and flavors with this Pecan Crusted Chicken Salad with Tangy Maple Dressing! Perfectly baked chicken breasts coated in a crispy pecan, panko, and Parmesan crust take center stage atop a fresh medley of mixed greens, cherry tomatoes, cucumber, red onion, and creamy feta. The star of this recipe is the homemade tangy maple dressing, a luscious combination of pure maple syrup, apple cider vinegar, Dijon mustard, and garlic that ties the dish together effortlessly. Ready in just 35 minutes, this meal offers a gourmet twist on a classic salad, making it ideal for a quick yet impressive lunch or dinner. Whether you're craving crunch, sweetness, or savory notes, this salad delivers it all while being nutritious and satisfying.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 0.25 cup red onion, thinly sliced
- 0.25 cup feta cheese crumbles
- 0.25 cup olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a food processor, pulse the pecans until finely chopped, but not powdery.
Transfer the chopped pecans to a shallow dish and mix with the panko breadcrumbs, grated parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a second shallow dish, beat the egg with 1 tablespoon of water. In a third dish, place the all-purpose flour.
Season the chicken breasts with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dredge each chicken breast in the flour, shaking off the excess, then dip into the egg mixture, and finally coat thoroughly in the pecan mixture.
Place the coated chicken breasts on the prepared baking sheet and bake for 15–18 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber slices, red onion, and feta cheese in a large bowl.
In a small bowl or jar, whisk together the olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, and minced garlic until emulsified. Adjust seasoning with salt and pepper to taste.
Once the chicken is cooked, let it rest for 5 minutes, then slice into strips.
To assemble, divide the salad onto plates, top with the chicken strips, and drizzle with the tangy maple dressing. Serve immediately.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 36.5 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 696 mg | 54% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
