With its crunchy topping and full flavor, this Crispy Pecan-Chicken Dinner Salad is sure to bring compliments. It’s perfect for a warm summer supper, or add the Baked Sweet Potato for a side dish for Sunday dinner. This recipe is a perfect example of taking simple ingredients such as chicken and lettuce, and turning it into a scrumptious entrée.
If you have planted a garden this year, you just need to go out to the backyard and pick some lettuce, a cucumber, a few radishes, and some green onions and start your supper salad with these as the base. The rest of us will shop or go to a local farm stand. However you get your salad items, they are so fresh at this time of year and you can’t beat the taste. I for one am in my glory with all the local fruit and vegetables at my fingertips right now.
Pecan Chicken Dinner Salad
4 pieces boneless, skinless chicken breast that have been pounded to a fairly even thickness.
2 egg whites
2 teaspoons cornstarch
Lemon, zested and juiced (save half juice for dressing)
1 cup coarse dry bread crumbs**
1 tablespoon fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup finely chopped pecans
1/2 teaspoon of each; dried oregano, dried thyme, paprika
1/4 teaspoon cayenne
Whisk egg whites, cornstarch, and half the lemon juice in shallow dish.
Combine bread crumbs, herbs, spices, pecans and zest in a second wide, shallow dish.
** In this recipe the bread crumbs take a front seat in creating a crouton-like crust on the chicken, not just a dry one. For the best flavor make your own crumbs by using Ciabatta bread, which is a rustic, chewy bread. Process bread cubes into crumbs and dry on a baking sheet for 10 minutes in a 200-degree oven. Freeze excess for later use.