Southern Style Pecan Chicken Salad Recipe 435

Steps:

• Boil chicken breasts and allow them to cool. Shred the chicken with a fork or your hands. Mix together all other ingredients and toss with shredded chicken. Enjoy!

Steps:

• Marinate chicken breasts in iced salt water for 1/2 hour.
• Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
• Put egg wash in one shallow bowl, and pecan meal in another.
• Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
• Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
• Bake at 375º for 35 minutes, or until the breasts are done through.

Steps:

• Pecan-Crusted Chicken:.
• Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
• Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
• Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
• Allow chicken to cool slightly.
• Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
• Candied Bacon:.
• In shallow dish, combine brown sugar with seasoned salt.
• Evenly coat bacon with brown sugar mixture.
• In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
• Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
• On large shallow serving platter, arrange greens.
• Evenly top with candied bacon and remaining ingredients, arranging in rows.
• Just before serving, drizzle with Dressing.

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
• Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
• In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.

Steps:

• In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.