Pecan Crusted Chicken Tenders Over Salad
Elevate your weeknight dinner game with these irresistible Pecan Crusted Chicken Tenders served over a vibrant mixed greens salad. Tender chicken strips are coated in a crunchy, nutty pecan and panko crust with savory hints of Parmesan, paprika, and black pepper, then baked to golden perfection for a healthier twist. Paired with crisp salad greens, juicy cherry tomatoes, refreshing cucumber slices, and tangy red onion, this dish gets its finishing touch from a homemade apple cider vinaigrette laced with Dijon mustard and a touch of honey. Perfectly balanced between hearty and fresh, this recipe is a crowd-pleasing, protein-packed meal ready in just 40 minutes! Whether you're meal prepping or serving dinner guests, this dish is sure to wow.
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 Eggs
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, pulse the pecans until finely chopped. Combine the chopped pecans, panko breadcrumbs, Parmesan cheese, salt, pepper, and paprika in a shallow bowl.
In another shallow bowl, beat the eggs until uniform. Place flour in a third bowl or plate.
Dredge each chicken tender in the flour, shaking off the excess, then dip it in the beaten eggs. Finally, coat the chicken in the pecan mixture, pressing slightly to adhere.
Place the coated chicken tenders on the prepared baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/74°C).
While the chicken cooks, assemble the salad by combining the mixed greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.
In a small jar or bowl, mix olive oil, apple cider vinegar, Dijon mustard, and honey. Shake or whisk until well combined to make the dressing.
Once the chicken tenders are done, let them rest for a few minutes. Serve the chicken hot on top of the salad and drizzle with the prepared dressing. Enjoy!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 864 mg | 18% | |
*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.
