Welcome back, my friend. I’m Shivam, and today I’m sharing my simple Pecan Crusted Chicken Salad Recipe. It’s crunchy, fresh, and full of flavour with almost no effort. Have you ever wanted a salad that actually feels satisfying?
Pecan Crusted Chicken Salad Recipe gives you juicy chicken, sweet pecans, and crisp greens all in one bowl. It looks fancy but takes hardly any time. Are you ready to make a salad that truly feels like a full meal?
Recipe Overview for Pecan Crusted Chicken Salad Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 2
Course: Salad / Main Course
Have you ever wanted a salad that fills you up but still feels light? That’s exactly what this recipe does for me, and I think you’ll feel the same once you try the Pecan Crusted Chicken Salad Recipe.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Boneless Chicken Breasts | 2 pieces |
| Pecans (crushed) | 1 cup |
| All-purpose flour | 1/2 cup |
| Eggs | 2 |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Paprika | 1/2 tsp |
| Mixed Salad Greens | 3 cups |
| Cherry Tomatoes | 1 cup |
| Cucumber (sliced) | 1 |
| Honey Mustard Dressing | 1/2 cup |
| Olive oil | 3 tbsp |
Are you surprised how few ingredients you actually need?
Step-by-Step Methods
Step 1: Prepare the Chicken
First I take the chicken breasts and pat them dry. You should do the same because it helps the coating stick better.
Then I season the chicken with salt, pepper, and paprika. Do you also like a little extra spice? You can add some chili powder too.
Step 2: Set Up the Breading Station
I arrange three bowls. One with flour, one with beaten eggs, and the last one with crushed pecans.
Have you ever crushed pecans with a rolling pin? It’s fun and releases amazing aroma.
Step 3: Coat the Chicken
Now I dip each chicken breast in the flour first, then eggs, then finally press it firmly into the pecans.
Can you already imagine that crunchy texture?
Step 4: Cook the Chicken
I heat olive oil in a pan over medium flame and cook the chicken for around 6 to 7 minutes per side. Make sure the pecans don’t burn but get nice golden brown.
You’ll know it’s ready when the chicken feels firm when pressed.
Step 5: Prepare the Salad Base
While the chicken rests, I take salad greens, tomatoes, and cucumbers in a bowl. Do you want to add fruits too? Strawberries or apples work super well.
Step 6: Assemble Everything
I slice the pecan-crusted chicken and place it over the salad. Then drizzle honey mustard dressing on top.
Doesn’t it already look like something from a fancy cafe?
Step 7: Serve Fresh
Serve immediately because the chicken stays crispy and warm, and the greens fresh and cold. That mix taste amazing every single time.
Pecan Crusted Chicken Salad Recipe
Ingredients
Equipment
Method
- First I take the chicken breasts and pat them dry. You should do the same because it helps the coating stick better.
- I arrange three bowls. One with flour, one with beaten eggs, and the last one with crushed pecans.
- Have you ever crushed pecans with a rolling pin? It’s fun and releases amazing aroma.
- Now I dip each chicken breast in the flour first, then eggs, then finally press it firmly into the pecans.
- Can you already imagine that crunchy texture?
- I heat olive oil in a pan over medium flame and cook the chicken for around 6 to 7 minutes per side. Make sure the pecans don’t burn but get nice golden brown.
- You’ll know it’s ready when the chicken feels firm when pressed.
- While the chicken rests, I take salad greens, tomatoes, and cucumbers in a bowl. Do you want to add fruits too? Strawberries or apples work super well.
- I slice the pecan-crusted chicken and place it over the salad. Then drizzle honey mustard dressing on top.
- Doesn’t it already look like something from a fancy cafe?
- Serve immediately because the chicken stays crispy and warm, and the greens fresh and cold. That mix taste amazing every single time.
Notes
- Crush pecans finely so they stick better to the chicken.
- Cook on medium heat to avoid burning the pecan coating.
- Rest the chicken before slicing to keep it moist.
- Add fruits like apples or strawberries for extra freshness.
History and Origin
Let me share a bit of history, too. Pecan Crusted Chicken Salad Recipe dishes have roots in Southern American cuisine, where pecans grow naturally and are used in everything from desserts to savoury meals.
Have you ever been to the South? People there really love using nuts in cooking, making dishes richer and flavorful.
Equipment Needed
- Frying pan
- Mixing bowls
- Cutting board
- Knife
- Salad bowl
- Tongs or spatula
Do you see how simple the tools are?
Nutritional Information
| Nutrient | Amount (Approx per Serving) |
|---|---|
| Calories | 620 kcal |
| Protein | 42 g |
| Carbohydrates | 22 g |
| Fat | 41 g |
| Fiber | 4 g |
Are you also trying to balance protein and crunch in your diet? This works great.
Helpful Notes
1. Crush pecans finely
Make sure the pecans are crushed small so they stick better to the chicken. Bigger chunks fall off during cooking.
2. Don’t skip drying the chicken
Patting the chicken dry helps the coating stay firm and crisp. Ever notice coating slipping off? This prevents that.
3. Use medium heat only
High heat burns the pecans quickly. Medium heat gives even browning and keeps the chicken juicy inside.
4. Rest the chicken before slicing
Let the cooked chicken rest for 3 to 4 minutes. This makes sure the chicken stays moist and doesn’t leak out its juices.
5. Add fruits for freshness
Strawberries, apples, or even orange slices add a sweet pop that pairs amazing with the pecan crust.
6. Toss salad right before serving
Greens wilt fast, so mix everything at the last minute for the best crunch.
7. Use an air fryer for lighter cooking
Air fry at 190°C (375°F) for 12–14 minutes for a healthier version that stays crispy.
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Conclusion
This Pecan Crusted Chicken Salad Recipe is my go-to meal when I want something filling, crunchy, and refreshing all at once. I love how the pecans add natural sweetness while the chicken brings that satisfying bite.
Have you wondered how a simple salad turns into a full meal? Well, this recipe shows exactly that. Make it once and I’m sure you’ll keep coming back to it because it’s easy, tasty and feels totally homemade.
Frequently Asked Questions (FAQs)
Can I bake the pecan crusted chicken instead of frying it?
Yes, you can bake it at 400°F (200°C) for around 20–22 minutes. It will be slightly less crispy but still very tasty.
What dressing goes best with this salad?
Honey mustard is my top choice, but ranch, balsamic vinaigrette, or even a light lemon dressing also works great.
Can I use almonds or walnuts instead of pecans?
Of course, you can replace pecans with almonds or walnuts. Pecans give the best sweetness, but the others also come out crunchy.
How long does the pecan crusted chicken stay crispy?
It stays crispy for about 20–25 minutes after cooking. That’s why it’s best to assemble and serve the salad immediately.
Can I make the chicken in advance?
Yes, you can cook it ahead but store it separately from the salad. Reheat in an oven or air fryer so the crust becomes crunchy again.