Delicious Pecan Crusted Chicken Salad

This pecan-crusted chicken salad is a delicious and nutritious meal that is perfect for lunch or dinner. The tender chicken breasts are coated in a crunchy pecan crust and served on a bed of fresh mixed greens, cherry tomatoes, and sliced avocado. Tossed with a tangy honey mustard dressing, this salad is a flavorful combination of textures and flavors. It is quick and easy to prepare, making it an ideal option for busy weeknights. Enjoy this satisfying salad that is both good for you and full of incredible taste!

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup pecans, finely chopped
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 eggs, beaten
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the chopped pecans, panko breadcrumbs, grated Parmesan cheese, salt, black pepper, and garlic powder.
3. Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then coat the chicken in the pecan mixture, pressing gently to adhere the crust to the chicken.
4. Place the coated chicken breasts on a baking sheet and bake for 20-25 minutes or until the chicken is cooked through and the crust is golden brown.
5. While the chicken is baking, prepare the honey mustard dressing. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and olive oil until well combined.
6. In a large salad bowl, toss the mixed salad greens, cherry tomatoes, and avocado slices with the honey mustard dressing.
7. Once the chicken is cooked, let it cool for a few minutes, then slice it into thin strips.
8. Divide the dressed salad among serving plates and top with the sliced pecan-crusted chicken.
9. Serve and enjoy!

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