Pecan Crusted Chicken Salad

pecan crusted chicken salad

Pecan crusted chicken salad

To make chicken:
For each serving, allow half a boneless skinless chicken breast. Place chicken breasts between sheets of plastic wrap on a sturdy wooden board and hammer thin with a meat pounder. Dip into flour, then beaten egg, then ground pecans. Bake 20-30 min. at 350 degrees. Cool, then slice into strips.

For each salad:
2 cups washed and torn Romaine or other lettuces
1/3 cup chopped celery
1 orange, peeled and cut into bite size pieces
2 oz. Blue cheese, crumbled
3 T. dried cranberries, any flavor (I used pomegranate)
Chicken strips (warm but not hot)
Dressing (recipe below)

Dressing:
3 T. apple cider vinegar
1 t. grated orange zest
2 t. freshly squeezed orange juice
2 1/2 t. Dijon mustard
2 T. maple syrup
Pinch salt
1/2 t. freshly ground black pepper
2/3 cup virgin olive oil

Whisk ingredients together. Drizzle over salads. Makes enough dressing for 4-6 salads.

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