Pecan-Crusted Chicken Salad With Fig Vinaigrette Recipe

Name: Pecan-Crusted Chicken Salad With Fig Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped pecans; 1/2 cup panko (Japanese) bread crumbs; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/2 teaspoon dried sage leaves, crushed; 1/4 teaspoon dried basil; 1/8 teaspoon cayenne pepper; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips; 6 tablespoons fig preserves; 3 tablespoons balsamic vinegar; 1 small garlic clove, minced; 6 tablespoons olive oil; 9 cups torn mixed salad greens; 3/4 cup crumbled goat cheese; 3 tablespoons dried blueberries

Servings: persons

1 cup chopped pecans
1/2 cup panko (Japanese) bread crumbs
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
6 tablespoons fig preserves
3 tablespoons balsamic vinegar
1 small garlic clove, minced
6 tablespoons olive oil
9 cups torn mixed salad greens
3/4 cup crumbled goat cheese
3 tablespoons dried blueberries

1
Place pecans in a food processor; cover and process until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl.
2
Coat chicken strips with pecan mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375u00b0 for 20-25 minutes or until no longer pink, turning once.
3
For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil.
4
Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup chopped pecans, 1/2 cup panko (Japanese) bread crumbs, 1 teaspoon dried rosemary, crushed, 1/2 teaspoon salt, and more.

Yes, Pecan-Crusted Chicken Salad With Fig 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.

Pecan-Crusted Chicken Salad With Fig Vinaigrette

How did you like this recipe?

Frequently Asked Questions