Tgi Friday's Pecan Chicken Salad Recipe

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Tgi Friday's Pecan Chicken Salad
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Ingredients
21
Count
Nutrition
1631
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. We'll make the pecan-crusted chicken first since it is served cold. Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding away with a kitchen mallet. Combine 1/2 cup finely chopped pecans, bread crumbs, and 3/4 teaspoon salt in a shallow bowl. In another shallow bowl combine milk with beaten eggs. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and bread crumbs. Pre-heat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, sauté the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours.
  2. As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayo. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you're ready to use it.
  3. When you're ready to build your salads, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
  4. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
  5. Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.
  6. Sprinkle about 1/2 can of drained mandarin segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
  7. Sliced each chicken fillets into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1630.61 Kcal (6827 kJ)
Calories from fat 1231.38 Kcal
% Daily Value*
Total Fat 136.82g 210%
Cholesterol 101.87mg 34%
Sodium 1306.94mg 54%
Potassium 834.39mg 18%
Total Carbs 89.99g 30%
Sugars 43.73g 175%
Dietary Fiber 11.06g 44%
Protein 21.52g 43%
Vitamin C 5.7mg 9%
Iron 4.5mg 25%
Calcium 295.2mg 30%
Amount Per 100 g
Calories 312.84 Kcal (1310 kJ)
Calories from fat 236.25 Kcal
% Daily Value*
Total Fat 26.25g 210%
Cholesterol 19.54mg 34%
Sodium 250.74mg 54%
Potassium 160.08mg 18%
Total Carbs 17.27g 30%
Sugars 8.39g 175%
Dietary Fiber 2.12g 44%
Protein 4.13g 43%
Vitamin C 1.1mg 9%
Iron 0.9mg 25%
Calcium 56.6mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.2
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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