This is a great summer salad recipe that is easy to throw together on a weekday evening after work. The flavor combination may seem a bit weird at first glance but it definitely works!
Pecan Crusted Chicken Salad (serves 4)
1 1/2 chicken breasts cut in to 1 1/2 inch chunks (about 14 pieces)
1 small can mandarin oranges
a couple handfuls of Craisins
2 stalks celery, chopped
romaine or iceberg lettuce (as much as you want for 4 salads)
pecan chips (found in baking aisle)
garlic caesar dressing
Preheat oven to 350F and line a baking sheet with aluminum foil. Spray generously with non-stick spray.
You’ll need to start by putting approximately a 1/2 cup of pecans and a 1/2 cup garlic caesar dressing on separate plates. Liberally cover each piece of chicken in dressing and roll in pecans. Repeat and add dressing and pecans to the plates as need. Put completed chicken pieces on the foil and bake for 30 mins.
Arrange lettuce, celery, feta, oranges, Craisins and chicken on plates. Dress in your favorite dressing and voila! Dinner is served!
My favorite dressing for this salad is Trader Joe’s Organic Red Wine and Olive Oil Vinaigrette
Adapted from AllRecipes