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.