Crispy Chicken Salad with Sugared Pecans, Pears & Blue Cheese

Mar
6

This Crispy Chicken Salad is a perfect dinner salad. While the chicken has a mild flavor, the pecans add a perfect amount of spice and a hint of sweetness to the salad. The blue cheese balances out the sweetness, and the pears complement the chicken salad with freshness.

This Crispy Chicken Salad makes for a great dinner. Great for a summer dinner outside.

The pecans and dressing can be prepared in advance, making the actual preparation of the salad not too involved. Easily accomplished while enjoying a nice glass of wine. Just make sure not to snack too much on the pecans. They’re addictive.

Photo Source: One More Moore

Tip: dress only the amount of lettuce that you anticipate using. Undressed lettuce can be kept in an airtight container and any other left overs (chicken/pecans/blue cheese/pear) can be added the next day for a lunch salad.

Crispy Chicken Salad with Sugared Pecans, Pears & Blue Cheese

Ingredients:

2 lbs. Chicken tenders
1 1/2 tsp. Salt
1/4 tsp. Pepper
2 eggs, beaten
2 cups Panko Crumbs
6 tbsp. Vegetable Oil
2 bags (10 oz. each) Mixed Baby Greens
1 cup thinly sliced Red Onion
4 Bosc Pears, peeled and thinly sliced
1 cup Danish Blue Cheese, crumbled
Maple Pecan Dressing: recipe follows
Sugared Pecans: recipe follows

Directions:

Sprinkle the chicken with salt and pepper.
Place the eggs in a medium bowl. Place the Panko in another bowl.
Dip the chicken first in the eggs, then in the Panko.
Heat the oi in a large skillet over medium-high heat.
When the oil is hot, add the chicken to the pan and cook until browned on all sides, about 6 minutes total.
Remove the chicken with a slotted spoon and drain on paper towels.
In a large bowl, toss the greens, onion, pears, and cheese. Add just enough dressing to coat well.
Arrange greens on 6 plates.
Top with chicken tenders and sugared pecans.
Drizzle with additional dressing and pass remainder.

Maple Pecan Dressing

1/2 cup chopped Pecans
1/4 cup Maple Syrup
1/3 cup plus 2 tbsp. Apple Cider Vinegar
1/2 cup Mayonnaise
2 tbsp. Brown Sugar
3/4 tsp. Salt
1/4 tsp. Pepper
1/2 cup Vegetable Oil

Add all ingredients, except the oil, to a blender container. Blend until well-combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.

Sugared Pecans

1/2 cup Sugar
1/2 tsp. Cayenne Pepper
1/4 tsp. Salt
1 cup Pecans, lightly toasted.

Carefully melt the sugar in a medium frying pan over medium-high heat. Stir in the cayenne pepper, salt and pecans. Stir until the nuts are well coated, then transfer to a plate lined with wax paper, coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

Serves: 6

Enjoy!