Pecan-Crusted Chicken Salad with Fig Vinaigrette
Pecan-Crusted Chicken Salad with Fig Vinaigrette Recipe
This entree salad is suitable for family dinners as well as, entertaining. Herb-coated chicken tenders are served on a bed of greens with cheese and blueberries. Then it's drizzled with a delectable fig vinaigrette. The combination of ingredients make it feel extra special and it's better than any restaurant salad.—Kelly Boe, Whiteland, Indiana
1 cup chopped pecans
1/2 cup panko (Japanese) bread crumbs
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
6 tablespoons fig preserves
3 tablespoons balsamic vinegar
1 small garlic clove, minced
6 tablespoons olive oil
9 cups torn mixed salad greens
3/4 cup crumbled goat cheese
3 tablespoons dried blueberries
Place pecans in a food processor; cover and process until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl.
Coat chicken strips with pecan mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink, turning once.
For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil.
Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately.
Yield: 6 servings.
Originally published as Pecan-Crusted Chicken Salad with Fig Vinaigrette in The Taste of Home Cookbook
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