This very easy Pecan Crusted Chicken Salad is served with the most delicious honey mustard sauce or your favorite store-bought version is cool too! The chicken cutlets are breaded in a delicious pecan crust and either pan-fried or baked in the oven until perfectly crispy on the outside but juicy on the inside. Made with simple ingredients and only taking about 30 minutes to prepare, this Pecan-Crusted Chicken Salad is perfect for busy weeknights or even special occasions.
PECAN CRUSTED CHICKEN
I’ve been making this pecan-crusted chicken for a long time and it’s a recipe that I love coming back to time and time again because it’s a crowd-pleaser. There’s just something so good about a pecan crust, trust me, there’s so much to love about this recipe.
If I don’t feel like a salad I like to serve this pecan-crusted chicken with a side of rice or Twice Baked Sweet Potatoe Casserole, and if I have time, I’ll add in a vegetable like brussels sprouts, my Balsamic Glazed Brussels Sprouts with Bacon or a simple salad.
INGREDIENTS YOU’LL NEED:
- Chicken Breast
- Dry Bread Crumbs
- Panko Bread Crumbs
- Salt
- Black Pepper
- Lemon Zest
- Pecans
- Oregano
- Thyme
- Paprika
- Egg Whites
- Cornstarch
- Lemon
- Romaine/Greens
- Red Onion
- Goat or Feta Cheese
HOW DO YOU PREPARE PECAN-CRUSTED CHICKEN?
Combine all the dry ingredients for the pecan crust in a shallow dish.
Combine all the ingredients for the wet batter in another bowl. Prepare the chicken breasts. Fillet and lightly pound the meat with a meat mallet making the cutlets the same thickness. Season with salt and pepper.
Pan Fried: Preheat a couple of tablespoons of vegetable oil in a skillet over medium-high heat. Roll the chicken in the wet batter and then the dry. Fry the chicken cutlets until they are golden brown. (photos show the pan-fried method)
Oven Baked: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven-safe cooling rack on the baking sheet and spray it with cooking spray. Spray each breast with a bit of cooking spray and transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through.
The chicken is cooked when the internal temperature of the breast reaches 165°F.
Prepare the salad portion of the recipe. Prepare your favorite greens, red onions, and crumbled cheese (goat or feta cheese). The salad options are endless. Slice the crusted chicken breast on the bias and fan on the bed of greens. Drizzle the salad with your favorite Honey Mustard Dressing.
PRO COOKING TIPS:
- You can substitute pecans for walnuts, pistachios, or cashews.
- Use an instant-read thermometer to check the internal temperature of your meat to ensure correct doneness.
- For some extra spice or heat, add some cayenne pepper to the pecan crust mixture.
- Pound the chicken cutlets with a meat mallet so that they are all the same thickness, about 1/4-inch thick, to ensure the chicken cooks through and at the same time.
- Prepare Ahead: Pound out the chicken and store it in the fridge in an airtight container the day before. You can also make the pecan crust mixture and store it in the fridge until ready to cook. At dinnertime, all you have to do is dredge and bake!
HOW DO YOU STORE AND REHEAT LEFTOVERS?
Storing Pecan Crusted Chicken is easy. Just place them in an airtight container in the refrigerator for up to 3 days. To reheat I find it best to use the air fryer if you have one but it’s also great to place them on a cookie sheet and they go in the oven at 400 degrees F for 15-20 minutes or until crispy again.
CAN YOU FREEZE THE PECAN-CRUSTED CHICKEN?
Absolutely you can freeze the chicken breasts. Occasionally I will make a double or triple batch just to be able to freeze them for another day. I will place them on a cookie sheet and into the freezer. Once they are rock-hard frozen I will transfer them into a freezer bag. Then thaw in the refrigerator overnight and reheat using the air fryer or oven is the best method.
Pecan Crusted Chicken Salad
Equipment
- Fry Skillet
Ingredients
Pecan Crust for the Chicken
- 1/2 Cup Bread Crumbs Dry
- 1/2 Cup Panko Bread Crumbs
- 1 Tbsp Fresh Parsley (finely chopped)
- 1 Tsp Salt
- 1/4 Tsp Pepper
- 1 Lemon Lemon Zest
- 3/4 Cup Pecans (finely chopped)
- 1/2 Tsp Oregano
- 1/2 Tsp Thyme
- 1/2 Tsp Paprika
- 2 Large Chicken Breasts (split into cutlets)
Wet Batter
- 2 Egg Whites (beaten)
- 2 Tsp Cornstarch
- 1/2 tbsp Lemon Juice of One
Salad
- 4 Cup Greens Roman or Mixed (washed and chopped)
- 1 Red Onion Sliced
- ¼ Cup Goat Cheese Mild Goat Cheese Crumbled
Instructions
- Combine all the dry ingredients for the pecan dredge in a bowl.
- Combine all the ingredients for the wet batter in another bowl.
- Prepare the chicken breasts. Fillet and lightly pound the meat with a meat mallet making the cutlets the same thickness. Season with salt and pepper.
- Pan Fried: Preheat a couple of tablespoons of vegetable oil in a skillet over medium-high heat. Roll the chicken in the wet batter and then the dry. Fry the chicken cutlets until they are golden brown. (photos show the pan-fried method)
- Oven Baked: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven-safe cooling rack on the baking sheet and spray it with cooking spray. Spray each breast with a bit of cooking spray and transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through..
- The chicken is cooked when the internal temperature of the breast reaches 165°F.
- Prepare the salad portion of the recipe. Prepare your favorite greens, red onions, and crumbled cheese (goat or feta cheese). The salad options are endless.
- Slice the crusted chicken breast on the bias and fan on the bed of greens. Drizzle the salad with your favorite Honey Mustard Dressing.
