Shelly's Recipe

PECAN CRUSTED CHICKEN SALAD WITH CRANBERRY VINAIGRETTE

Category: Salads - Meat

Chicken:
1 boneless skinless chicken breast
1 egg, lightly whisked for dredging
Flour, for dredging
1/2 cup pecans, finely chopped

Salad:
Romaine lettuce, rinsed and chopped
Red onion, thinly sliced
Dried cranberries
Feta

Cranberry Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup cranberry sauce (or 2-3tbsp fresh/frozen cranberries + honey to desired sweetness)
2 tbsp white balsamic vinegar
1 tbsp lemon juice (or any other citrus juice such as orange)
1/2 tsp Dijon mustard
Salt and pepper, to taste

Lb chicken breast to an even 1/2 inch thickness. Place flour, egg, and pecans each in separate shallow dishes. First dredge the chicken in flour, then egg, and then coat in pecans. Place in a greased baking dish and bake at 350 for 20-30 minutes until the juices run clear. Remove from the oven and let rest for 5 minutes.

To make the vinaigrette, combine cranberry sauce, vinegar, citrus juice, and Dijon in a blender or food processor. With the motor running slowly stream in the olive oil to create an immersion. Season to taste with salt and pepper.

To create the salad, layer romaine, red onion, cranberries, and feta is a salad bowl. Top with chicken breast, sliced on the diagonal. Drizzle with vinaigrette. Serves 2.