Pecan Chicken Salad Recipe
Pecan-crusted chicken with tomato, bell pepper, avocado, with Lemon Cream Dressing
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Ingredients
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For the Pecan-Crusted Chicken
For the Salad
For the Lemon Cream Dressing
Method
Preparing the Pecan-Crusted Chicken
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 3
Dredge Chicken
Coat each chicken breast in flour, then dip it into the beaten eggs, and finally press into the chopped pecans to coat completely.
- 4
Cook Chicken
In an oven-safe skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.
- 5
Bake Chicken
Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Assembling the Salad
- 6
Prepare Salad Ingredients
In a large bowl, combine the mixed salad greens, cherry tomatoes, diced bell pepper, and diced avocado.
- 7
Slice Chicken
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing it into strips.
- 8
Combine Salad and Chicken
Top the salad with the sliced pecan-crusted chicken.
Making the Lemon Cream Dressing
- 9
Mix Ingredients
In a small bowl, whisk together the Greek yogurt, lemon juice, honey, salt, black pepper, and water until smooth and creamy.
- 10
Dressing the Salad
Drizzle the lemon cream dressing over the salad and chicken just before serving.