TGIFriday's Pecan-Crusted Chicken Salad Recipe

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TGIFriday's Pecan-Crusted Chicken Salad
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Ingredients
21
Count
Nutrition
1924
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Make the pecan-crusted chicken first since it is served cold.
  2. 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 with a kitchen mallet.
  3. Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
  4. Combine milk with beaten eggs in another shallow bowl.
  5. Dump the flour into another shallow bowl.
  6. Bread each chicken breast by coating each with flour.
  7. Dip the flour-dusted chicken into the egg mixture.
  8. Coat the chicken with a thick coating of the pecans and corn flake crumbs.
  9. Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
  10. When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
  11. Cool chicken on a rack or paper-towels.
  12. When you can handle the chicken, cover it and refrigerate it for at least two hours.
  13. As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
  14. 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 mayonnaise.
  15. Pour vinaigrette into a small bowl and mix in minced garlic.
  16. Chill this until you're ready to use it.
  17. When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
  18. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
  19. Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
  20. Sprinkle 2 tablespoons of the mixture on each salad.
  21. Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
  22. Slice each chicken fillet 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 1924.07 Kcal (8056 kJ)
Calories from fat 1270.84 Kcal
% Daily Value*
Total Fat 141.2g 217%
Cholesterol 234.96mg 78%
Sodium 2149.32mg 90%
Potassium 1630.78mg 35%
Total Carbs 107.59g 36%
Sugars 44.67g 179%
Dietary Fiber 12.56g 50%
Protein 68.34g 137%
Vitamin C 12.2mg 20%
Iron 4.6mg 25%
Calcium 308.9mg 31%
Amount Per 100 g
Calories 243.79 Kcal (1021 kJ)
Calories from fat 161.02 Kcal
% Daily Value*
Total Fat 17.89g 217%
Cholesterol 29.77mg 78%
Sodium 272.33mg 90%
Potassium 206.63mg 35%
Total Carbs 13.63g 36%
Sugars 5.66g 179%
Dietary Fiber 1.59g 50%
Protein 8.66g 137%
Vitamin C 1.6mg 20%
Iron 0.6mg 25%
Calcium 39.1mg 31%

* 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

  • 49.4
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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