Harvest Salad with Pecan Crusted Chicken
Harvest Salad with Pecan Crusted Chicken is full of great fall flavors including dried cranberries, golden raisins, bacon, chopped apples and a tender chicken breast crusted with toasted pecans.
Servings: 3 -4
- 1 lb. chicken tenders
- 1/4 c. flour
- 2 eggs beaten
- 1 1/2 c. pecan pieces
- 10 c. mixed greens
- 1/2 c. Honey Dijon Vinaigrette
- 2 honeycrisp apples
- 1/3 c. dried cranberries
- 1/3 c. golden raisins
- 1/2 c. crumbled bacon
Preheat your oven to 375°.
Add the flour, eggs and pecans to three separate bowls. After patting the chicken breasts dry, dip each one into the flour, then eggs, then pecans. Place the coated chicken breasts on a lined baking sheet and bake at 375° for 20 minutes or until the chicken is cooked through.
Meanwhile, toss the lettuce with the vinaigrette, apples, cranberries, raisins and bacon.
Top with the cooked chicken breasts and serve immediately.