Pecan-Crusted Chicken Salad with Fig Vinaigrette |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 Ingredients:
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 |
fig vinaigrette: |
6 tablespoons fig preserves |
3 tablespoons balsamic vinegar |
1 small garlic clove, minced |
6 tablespoons olive oil |
salad: |
9 cups torn mixed salad greens |
3/4 cup crumbled goat cheese |
3 tablespoons dried blueberries |
Directions:
1. Place pecans in a food processor; cover and process pecans until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl.
2. Coat chicken strips with pecan mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink, turning once.
3. For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil.
4. Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately. Yield: 6 servings.
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