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Pecan-Crusted Chicken Salad Recipe

   
 

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     Pecan-Crusted Chicken Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   7
Ingredients
2/3 cup fresh oranje juice
1/3 cup fresh lemon juice
/4 cup extra virgin olive oil
2 tbsp honey
1 tbsp dijon mustard
1 1/2 cup fresh bread crumps
3/4 pecan halves
1 tsp kosher salt
1/2 tsp cayenne pepper
 
2 tobsp lemon and orange zest
1 1/4 lb boneless skinless chicken breast cut into strips
1/2 cup all purpose flour
3 eggs
1/4 cup milk
2 cups vegetable oilk
1 bag spinach
4 hard cook eggs cut into wedges
1/4 lb bacon, diced, sauteed
Instructions
Shake all ingredients for the dressing together and set aside, up to dijon mustard.
Process bread crubs, pecans, salt, cayenned and zest in a food processor. Dredge chicken in flour and set aside. Whisk egggs and milk together in a shallow dish. Dip floured chicken in egg mixtrure, then roll in crumb-nut mixture to coat. crust all strips before frying.
Fry stips in batches in oil heated to 350 in large saute pan. Cook until golden, 2-3 minutes per side; drain on a paper towel lined plate.
Toss spinach and onion in a bowl with dressing to coat. Top with chicken; garnish with bacon and egg wedges.


Originally Submitted 2/20/2011





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