Pecan Crusted Chicken Salad

This salad was inspired by a Rachel Ray recipe.  It is very similar to hers, but I made it a little easier and took out ingredients we do not eat (like bread crumbs).  Also, I do a light "fry" then transfer the chicken to the oven to finish baking it.  This is a perfect technique to get a "fried" piece of chicken without frying it.

Here we go...

What you need:
1.5 pounds chicken
1 1/2 to 2 cups pecans
2 egg whites
1 orange, zested and juiced
1 head romaine
1 bunch of green onions
8 (or so) radishes
olive oil
maple syrup
barbeque sauce
salt and pepper


Cut chicken breasts thin and set aside

Turn your griddle or large pan on the med high heat.  Also turn the oven on to 350 degrees.  While it warms up:

Grind the pecans in a coffee grinder or food processor or blender until flour like.  Do not over process or it will turn to pecan butter.  Transfer to a shallow bowl.  Add the zest of one orange along with salt and pepper to taste.

In a second shallow bowl, place egg whites from 2 eggs (discard the yolks or save them for something else)

Coat your pan or griddle with several tablespoons of olive oil.

Roll the chicken in the egg whites and then the pecan/orange zest mixture 1 breast at a time.  Place them on the hot pan/griddle. And cook them for 2 to 3 minutes.  The goal is not to cook them thru but to cook them just enough to create a crunchy outer layer.

Flip them over and cook another 2 to 3 minutes.

Transfer to a baking sheet.  Continue this process until they are all cooked.

Transfer the baking sheet to the oven.  Bake 15 to 20 minutes or until the chicken is cooked thru.

While the chicken is baking, let's make the salad and dessing.

For the salad:  Cut 1 head romaine lettuce, the green onions and sliver slice the radishes.  Set aside.

For the dressing you'll need the orange juice (from the orange you zested for the pecan crust), barbeque sauce, maple syrup and olive oil.















In a tupperware container start with the orange juice and add equal parts barbecue sauce, maple syrup and olive oil.  I recommend 3 tablespoon of each. That makes the perfect amount of dressing for 4 large servings.  Whisk together until well combined.

When the chicken is done baking, let it rest for a few minutes.

On a plate or in a large salad bowl place the lettuce, green onions, radishes, sliced pecan chicken and drizzle with the dressing.  This is plenty of salad to serve me, my husband and two young daughters for dinner AND have enough leftovers for us to eat for lunch he next day.

ENJOY!