Pecan Crusted Chicken & Apple Salad With Maple Bal

Name: Pecan Crusted Chicken & Apple Salad With Maple Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PECAN CRUSTED CHICKEN:; 2 Tablespoons Milk; 4 Chicken Breasts (flattened Slightly); Oil, For Frying; FOR THE CHICKEN COATING MIXTURE:; 1/4 cups Flour; 1/2 cups Pecans; 1 Tablespoon Sesame Seeds; 3/4 teaspoons Paprika; 3/4 teaspoons Pepper; 1/2 teaspoons Salt; FOR THE VINAIGRETTE:; 1/4 cups Balsamic Vinegar; 1/4 cups Maple Syrup; 1 pinch Salt; 1/4 cups Olive Oil; FOR THE SALAD ASSEMBLY:; 6 cups Mixed Salad Greens (or As Much As You'd Like For 4 Servings); 2 Apples, Thinly Sliced; Optional Garnishes: Red Onion, Sliced; Dried Cranberries; Sliced Almonds

Servings: persons

FOR THE PECAN CRUSTED CHICKEN:
2 Tablespoons Milk
4 Chicken Breasts (flattened Slightly)
Oil, For Frying
FOR THE CHICKEN COATING MIXTURE:
1/4 cups Flour
1/2 cups Pecans
1 Tablespoon Sesame Seeds
3/4 teaspoons Paprika
3/4 teaspoons Pepper
1/2 teaspoons Salt
FOR THE VINAIGRETTE:
1/4 cups Balsamic Vinegar
1/4 cups Maple Syrup
1 pinch Salt
1/4 cups Olive Oil
FOR THE SALAD ASSEMBLY:
6 cups Mixed Salad Greens (or As Much As You'd Like For 4 Servings)
2 Apples, Thinly Sliced
Optional Garnishes: Red Onion, Sliced; Dried Cranberries; Sliced Almonds

1
For the Pecan Crusted Chicken: Place coating ingredients in a food processor and process until pecans are finely ground, then transfer to a shallow dish. Alternatively you can chop the pecans finely by hand and simply mix the ingredients together.
2
Coat chicken in milk and then in coating mixture.
3
Pan-fry the chicken in a small amount of oil, in a large non-stick skillet over medium heat, until coating is crisp and golden on both sides. Transfer to a lightly greased baking sheet. Bake at 350F for 15-20 minutes or until cooked through.
4
Allow to cool slightly before slicing the chicken on a diagonal. Or, refrigerate once completely cool for use later.
5
For the Vinaigrette: Whisk together vinegar, syrup and salt. Whisk in oil, in a steady stream, until combined.
6
Assembling the salad: Place salad greens on 4 plates. Top with apples, onion and cranberries as desired. Place a prepared chicken breast on top and sprinkle with almonds. Drizzle with vinaigrette just before serving.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PECAN CRUSTED CHICKEN:, 2 Tablespoons Milk, 4 Chicken Breasts (flattened Slightly), Oil, For Frying, and more.

Yes, Pecan Crusted Chicken & Apple Salad With Maple Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pecan Crusted Chicken & Apple Salad With Maple Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions