Pecan Crusted Chicken Salad
Directions
- 1Slice the chicken breast in half.
- 2In a dish, combine egg, Greek yogurt, Dijon mustard, and milk for the dredge and mix thoroughly.
- 3Coat the chicken in the egg mixture and let it sit.
- 4Chop pecans in a food processor until you have small pieces, not a powder. If no food processor, use a cutting board and knife.
- 5In a separate dish, combine the chopped pecans, panko breadcrumbs, salt, pepper, garlic powder, and paprika, then stir.
- 6Prep a sheet pan by lightly greasing it or using parchment paper.
- 7Take each piece of chicken from the egg mixture, coat thoroughly in the pecan mixture, and place on the sheet pan.
- 8Use any remaining coating to fill in gaps on the chicken.
- 9Spray the top of the chicken with cooking spray.
- 10Cook the chicken in an air fryer at 400 degrees Fahrenheit for 10 minutes.
- 11Flip all the chicken pieces.
- 12Continue cooking in the air fryer for 30 minutes at 350 degrees Fahrenheit, or until fully cooked.
- 13While the chicken is cooking, cut up all the vegetables for the salad.
- 14Assemble the salad with chopped romaine, diced red onion, diced celery, craisins, mandarin oranges, and crumbly blue cheese. Toss with balsamic vinaigrette.
- 15Once cooked, slice the chicken and serve it on top of the prepared salad.
Ingredients
- 1 chicken breast
- cooking spray
- 1 egg
- 1 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 3 tbsp milk
- 0.75 c pecans, chopped
- 0.5 c panko bread crumbs
- Salt
- Pepper
- Garlic powder
- Paprika
- 1.5 heads romaine, chopped
- 0.5 red onion, diced
- 2 stalks celery, diced
- 0.5 c craisins
- 1 can mandarin oranges
- 2 oz crumbly blue cheese
- 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.
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