Pecan Crusted Chicken Salad

40 mins
Serves 2
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Directions

  1. 1Slice the chicken breast in half.
  2. 2Slice the chicken breast in half.
  3. 3Slice the chicken breast in half.
  4. 4In a dish, combine egg, Greek yogurt, Dijon mustard, and milk for the dredge and mix thoroughly.
  5. 5In a dish, combine egg, Greek yogurt, Dijon mustard, and milk for the dredge and mix thoroughly.
  6. 6In a dish, combine egg, Greek yogurt, Dijon mustard, and milk for the dredge and mix thoroughly.
  7. 7Coat the chicken in the egg mixture and let it sit.
  8. 8Coat the chicken in the egg mixture and let it sit.
  9. 9Coat the chicken in the egg mixture and let it sit.
  10. 10Chop pecans in a food processor until you have small pieces, not a powder. If no food processor, use a cutting board and knife.
  11. 11Chop pecans in a food processor until you have small pieces, not a powder. If no food processor, use a cutting board and knife.
  12. 12Chop pecans in a food processor until you have small pieces, not a powder. If no food processor, use a cutting board and knife.
  13. 13In a separate dish, combine the chopped pecans, panko breadcrumbs, salt, pepper, garlic powder, and paprika, then stir.
  14. 14In a separate dish, combine the chopped pecans, panko breadcrumbs, salt, pepper, garlic powder, and paprika, then stir.
  15. 15In a separate dish, combine the chopped pecans, panko breadcrumbs, salt, pepper, garlic powder, and paprika, then stir.
  16. 16Prep a sheet pan by lightly greasing it or using parchment paper.
  17. 17Prep a sheet pan by lightly greasing it or using parchment paper.
  18. 18Prep a sheet pan by lightly greasing it or using parchment paper.
  19. 19Take each piece of chicken from the egg mixture, coat thoroughly in the pecan mixture, and place on the sheet pan.
  20. 20Take each piece of chicken from the egg mixture, coat thoroughly in the pecan mixture, and place on the sheet pan.
  21. 21Take each piece of chicken from the egg mixture, coat thoroughly in the pecan mixture, and place on the sheet pan.
  22. 22Use any remaining coating to fill in gaps on the chicken.
  23. 23Use any remaining coating to fill in gaps on the chicken.
  24. 24Use any remaining coating to fill in gaps on the chicken.
  25. 25Spray the top of the chicken with cooking spray.
  26. 26Spray the top of the chicken with cooking spray.
  27. 27Spray the top of the chicken with cooking spray.
  28. 28Cook the chicken in an air fryer at 400 degrees Fahrenheit for 10 minutes.
  29. 29Cook the chicken in an air fryer at 400 degrees Fahrenheit for 10 minutes.
  30. 30Cook the chicken in an air fryer at 400 degrees Fahrenheit for 10 minutes.
  31. 31Flip all the chicken pieces.
  32. 32Flip all the chicken pieces.
  33. 33Flip all the chicken pieces.
  34. 34Continue cooking in the air fryer for 30 minutes at 350 degrees Fahrenheit, or until fully cooked.
  35. 35Continue cooking in the air fryer for 30 minutes at 350 degrees Fahrenheit, or until fully cooked.
  36. 36Continue cooking in the air fryer for 30 minutes at 350 degrees Fahrenheit, or until fully cooked.
  37. 37While the chicken is cooking, cut up all the vegetables for the salad.
  38. 38While the chicken is cooking, cut up all the vegetables for the salad.
  39. 39While the chicken is cooking, cut up all the vegetables for the salad.
  40. 40Assemble the salad with chopped romaine, diced red onion, diced celery, craisins, mandarin oranges, and crumbly blue cheese. Toss with balsamic vinaigrette.
  41. 41Assemble the salad with chopped romaine, diced red onion, diced celery, craisins, mandarin oranges, and crumbly blue cheese. Toss with balsamic vinaigrette.
  42. 42Assemble the salad with chopped romaine, diced red onion, diced celery, craisins, mandarin oranges, and crumbly blue cheese. Toss with balsamic vinaigrette.
  43. 43Once cooked, slice the chicken and serve it on top of the prepared salad.
  44. 44Once cooked, slice the chicken and serve it on top of the prepared salad.
  45. 45Once cooked, slice the chicken and serve it on top of the prepared salad.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • cooking spray
  • cooking spray
  • cooking spray
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp Greek yogurt
  • 1 tbsp Greek yogurt
  • 1 tbsp Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 3 tbsp milk
  • 3 tbsp milk
  • 3 tbsp milk
  • 0.75 c pecans, chopped
  • 0.75 c pecans, chopped
  • 0.75 c pecans, chopped
  • 0.5 c panko bread crumbs
  • 0.5 c panko bread crumbs
  • 0.5 c panko bread crumbs
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Paprika
  • Paprika
  • Paprika
  • 1.5 heads romaine, chopped
  • 1.5 heads romaine, chopped
  • 1.5 heads romaine, chopped
  • 0.5 red onion, diced
  • 0.5 red onion, diced
  • 0.5 red onion, diced
  • 2 stalks celery, diced
  • 2 stalks celery, diced
  • 2 stalks celery, diced
  • 0.5 c craisins
  • 0.5 c craisins
  • 0.5 c craisins
  • 1 can mandarin oranges
  • 1 can mandarin oranges
  • 1 can mandarin oranges
  • 2 oz crumbly blue cheese
  • 2 oz crumbly blue cheese
  • 2 oz crumbly blue cheese
  • 0.33 c balsamic vinaigrette
  • 0.33 c balsamic vinaigrette
  • 0.33 c balsamic vinaigrette

Equipment

knifeair fryerfood processorcutting boardsheet pancookie sheet

Tips

  • You can cook the chicken in the oven if an air fryer is not available.
  • Reduce measurements of salad ingredients for a smaller salad.
  • Use remaining coating to fill in gaps on the chicken.
Pecan Crusted Chicken Salad | Clip Recipe