Shelly's Recipe

PECAN-CRUSTED CHICKEN SALAD -- T.G.I. Fridays

Category: Salads - Meat

Pecan-Crusted Chicken
4 skinless chicken breast fillets
1/2 cup finely chopped pecans and corn flake crumbs
3/4 tsp salt
1 cup milk
2 eggs, beaten
1 cup flour
1/2 cup canola oil

Balsamic vinaigrette
1 cup canola oil
1/3 cup balsamic vinegar
4 tsp Grey Poupon Dijon mustard
4 tsp sugar
1/2 tsp salt
2 tsp minced garlic (2 cloves)

Salad
1 cup dried cranberries
3 tbsp dark brown sugar
1/2 cup finely chopped pecans
12 cups copped romaine lettuce (2 heads)
1 cup sliced celery (2 stalks)
2 11-ounce cans mandarin orange segments, drained
1/2 cup crumbled blue cheese

Pecan-Crusted Chicken: Pound each chicken fillet to about 1/2-inch thick. Combine 1/2 cup finely chopped pecans, corn flake crumbs and 3/4 tsp salt in a shallow bowl. Combine milk with beaten eggs in another shallow bowl. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and corn flake crumbs.

Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, saute the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours.

As the chicken chills, you can make the Balsamic Vinaigrette: Combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until ready to use.

To build the salads, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving). Combine the 3 tbsp of brown sugar with 1/2 cup of finely chopped pecans. Sprinkle 2 tbsp of this mixture on each salad.

Sprinkle about 1/2 can of drained mandarin segments over each salad, followed by about 2 tbsp of crumbled blue cheese. Slice each fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve. Serves 4