A delicious and hearty salad featuring crispy pecan-crusted chicken served over fresh greens and topped with crumbled cheese and your choice of dressing. Perfect for a satisfying meal!
4cupsmixed salad greens (such as arugula, spinach, and romaine)
1/2cupcherry tomatoes, halved
1/2cupcucumber, sliced
1/4cupred onion, thinly sliced
1/4cupgoat cheese or blue cheese, crumbled
2tablespoonsolive oil or cooking spray
to tastesalt
to tasteblack pepper
1/4cuphoney mustard dressing or balsamic vinaigrette
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Set up a breading station with three shallow dishes: one with flour, one with the egg and Dijon mustard mixture, and one with chopped pecans and panko breadcrumbs.
Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip into the egg mixture, then coat with the pecan-panko mixture, pressing gently to adhere.
Place the coated chicken breasts on the prepared baking sheet and lightly spray with olive oil or cooking spray.
Bake for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
While the chicken bakes, prepare the salad by arranging the mixed greens, cherry tomatoes, cucumber, and red onion on plates.
Top the salad with sliced pecan-crusted chicken and crumbled goat or blue cheese.
Drizzle with honey mustard dressing or balsamic vinaigrette and serve immediately.