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Pecan-Crusted Chicken Salad Recipe

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This recipe for Pecan-Crusted Chicken Salad, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pecan-Crusted Chicken:
4 chicken breast fillets
1/2 cup finely chopped pecans
1/2 cup corn flake crumbs
3/4 tsp. salt
1 cup milk
2 eggs, beaten
1 cup flour
1/2 cup canola oil

Balsamic Vinaigrette:
1 cup canola oil
1/3 cup balsamic vinegar
4 tsp. Grey Poupon Dijon mustard
4 tsp. granulated sugar
1/2 tsp. salt
2 tsp. minced garlic (2 cloves)

1 cup dried cranberries
3 tbsp. dark brown sugar
1/2 cup finely chopped pecans
12 cups chopped romaine lettuce (2 heads)
1 cup sliced celery (2 stalks)
12 cups chopped romaine lettuce (2 heads)
1 cup sliced celery (2 stalks)
2 11-oz. cans mandarin orange segments, drained
1/2 cup crumbled bleu cheese

Directions:
Directions:
Chicken: Pound each fillet to about 1/2" thick. Combine chopped pecans, corn flake crumbs, adn 3/4 tsp. salt in a shallow bowl. In another shallow bowl, combine milk with beaten eggs. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and corn flake crumbs. Pre-heat 1/2 cup of canola oil in a large skillet over medium-low heat. When the oil is hot, saute the chicken fillets until golden brown on each side. Cool the chicken.
2. As chicken chills, make vinaigrette. Combine ingredients except garlic in blender and blend on low speed for a few seconds, until the dressing begins to thicken. Don't blend too long or it becomes too thick, like mayo. Mix in minced garlic.
3. Toss lettuce and celery with 3/4 cup of dressing.
4. Arrange lettuce on flour plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
5. Combine the 3 tbsp. brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tbsp. of this mixture on each salad.
6. Sprinkle with 1/2 can of drained mandarin segments over each salad, followed by 2 tbsp. crumbled bleu cheese.
7. Slice each chicken fillet into thin strips. Arrange on each salad and serve.

 

 

 

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