Pecan Crusted Chicken Salad Source: Paula Deen Course: Salads Cuisine: American Food Group: Poultry Serves: 4 |
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Ingredients
| 3 large egg whites |
| 1 cup(s) finely chopped pecans |
| 1 cup(s) panko (Japanese bread crumbs) |
| 1 teaspoon(s) dried thyme |
| 1 teaspoon(s) dried parsley |
| 3/4 teaspoon(s) salt |
| 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness |
| 1/4 cup(s) olive oil, divided |
| 2 package(s) spring salad mix |
| 3 ounce goat cheese |
| 12 strawberries, hulled and thinly sliced |
| Sweet and Tangy Balasmic |
| 1/2 cup(s) olive oil |
| 1/3 cup(s) balsamic vinegar |
| 1 tablespoon(s) Dijon mustard |
| 1 tablespoon(s) honey |
| 1/4 teaspoon(s) salt |
Instructions
Directions:
Line a rimmed baking sheet with heavy-duty aluminum foil.
In a shallow dish, lightly beat egg whites.
In a separate shallow dish, combine pecans, bread crumbs, parsley, thyme, and salt. Dip each chicken breast in egg white. Dredge in pecan mixture, gently pressing pecan mixture onto chicken.
Preheat oven to 400 degrees.
In a large nonstick skillet, heat 2 tbsp. olive oil over medium heat. Add 4 chicken breasts, and cook for 3 to 4 minutes per side, or until golden brown. Place on prepared baking sheet. Repeat process with remaining 2 tbsp. olive oil and remaining 4 chicken breasts. Bake for 10 minutes, or until chicken is cooked through.
Let chicken stand for 10 minutes. Cut chicken into 1/2-inch thick slices. Divide lettuce evenly between 8 serving plates. Top each with 1 sliced chicken breast. Drizzle with desired amount of dressing. Top each evenly with goat cheese and strawberries. Serve immediately.
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