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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pecan Crusted Chicken Salad Recipe

5 stars - based on 2 votes
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This recipe for Pecan Crusted Chicken Salad is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Creamy garlic dressing
1c. Finely chopped pecans
4 boneless skinless chicken breasts
1 head romaine lettuce1/2 inch wide
1 15 oz. can mandarin oranges
1 c. Dried cranberries
4 oz. blue cheese crumbles
1/2 c. Ranch dressing
Directions:
Directions:
Put creamy garlic dressing in one bowl and pecans in another bowl. Dip each chicken breast in the dressing, then in pecans to coat . Arrange chicken on baking sheet lined with foil or parchment. Can refrigerate for 1/2 hour to let coating sit.

Bake chicken in oven at 400 degrees for 25 minutes until juices are clear. Cool slightly and cut into strips. Arrange lettuce, oranges, cranberries, and blue cheese on plate. Top with chicken and serve with ranch dressing.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes. Cook time 25 minutes
Personal Notes:
Personal Notes:
Very good meal for a hot summer night.

 

 

 

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