Pecan Crusted Chicken Salad

(originally made 2004, no longer make due to family allergies)

This is a take on a salad served at TGIFriday's. 

Pecan Crusted Chicken Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 tsp. salt
1/4 tsp. pepper
8 ounces boneless skinless chicken breasts
1/4 teaspoon paprika
1/8 tsp. garlic powder
1/2 cup corn flakes -- finely crushed,
1/4 cup pecans -- finely chopped
cooking spray
Glazed pecans
1/8 cup brown sugar
1 Tablespoon Water
10 pecan halves
Salad ingredients
1 cup romaine lettuce
1 cup cherry tomatoes
1/4 cup Craisins
11 ounces mandarin oranges -- drained
1/4 cup croutons, seasoned
2 Tablespoons fat-free honey dijon dressing

1. Preheat oven to 400ºF.

2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine Cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in Cornflake mixture.

3. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.

4. Bake at 400ºF. for 40 minutes or until done.

Glazed pecans
Mix pecans with brown sugar and water and heat, set aside.

Toss romaine lettuce with:
Glazed pecans
Mandarin oranges

Top with sliced chicken

Yield: 2 salads

"Redo of TGIF's Pecan Crusted Chicken Salad for WW"


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