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.
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
- 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
- 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.
- 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.
(Recipe by: Erin Mylroie)