Pecan Crusted Chicken Spinach Salad Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound them to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tbsp milk. In a third dish, combine chopped pecans, panko breadcrumbs, and 1/2 tsp smoked paprika; mix until uniform.

Bread the chicken

Dredge each seasoned chicken breast first in flour, shaking off excess, then dip into the egg wash, and finally press into the pecan-panko mixture making sure the surface is evenly coated and pressed to adhere. Set on a plate and let rest 5 minutes so coating adheres.

Cook the chicken

Heat a large skillet over medium heat and add 3 tbsp olive oil. When oil shimmers, add the crusted chicken breasts (work in batches if necessary) and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Reduce heat slightly if the crust browns too quickly. Transfer cooked chicken to a wire rack or paper towel-lined plate and keep warm. Reserve 2 tbsp of any pan drippings for the dressing; discard the rest or reserve for other use.

Prepare salad foundation by placing 6 cups of baby spinach in a large salad bowl or on individual plates. Thinly shave or very thinly slice red onion to equal about 1/4 cup and scatter over the spinach. Halve the 2 hard-boiled eggs and arrange on top. Sprinkle 1/2 cup dried cranberries across the greens. Crumble 1/4 cup herbed goat cheese evenly over the salad. Chop the 4 slices of cooked house-smoked bacon into bite-size pieces and scatter over the salad.

Make dressing

In a small saucepan or skillet over low heat, warm 2 tbsp reserved bacon drippings with 1 tbsp finely minced shallot for 30–45 seconds until fragrant (do not brown). Whisk in 1 1/2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tsp honey until combined. Remove from heat and slowly whisk in 2 tbsp olive oil to emulsify. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning—add more honey if you prefer slightly sweeter, or more vinegar for brightness.

Dress salad

Just before serving, slice the warm pecan-crusted chicken thinly on a bias. Drizzle the warm dressing over the spinach mixture (start with about half the dressing and add more to taste), toss gently to coat. Arrange sliced chicken on top of the dressed salad and garnish with any extra pecan crumbs or a light pinch of flaky salt.