Thursday, March 24, 2011

Pecan Crusted Chicken Salad

This is a TGI Friday's knock off. It is my favorite salad to get there but it's 12 dollars for once salad! I easily made 4 servings for the same price.
  • 12 ounces romaine lettuce (2 salad size bags)
  • 1 egg
  • 1 lb boneless, skinless chicken breasts
  • 4 ounces pecans, chopped fine
  • dash cayenne powder, chili powder, salt, pepper and garlic powder
For the salad toppings
  • 1/2 cup balsamic or raspberry vinaigrette salad dressing tossed into the lettuce
  • 4 ounces chopped pecans
  • 4 ounces crumbled blue cheese
  • 1/2 cup craisn's (dried cranberries)
  • 4 ounces madarin oranges
Dip the chicken breasts into the beaten egg. On the other plate put chopped pecans, salt and pepper, cayenne, chili powder and garlic powder. Dip chicken in pecan mixture. In a medium hot pan brown chicken on both sides, then pop into a 375 degree oven for 25 minutes. Let cool. Cut into slices and refrigerated.

Mix all of the dressing and salad toppings into the lettuce. Add cold chicken on top. This is so good! Serves 4