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Delicious Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. recipe photo

Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.

A bright, crunchy salad featuring pecan-crusted chicken and a tangy triple-citrus vinaigrette.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings

Equipment

  • baking sheet with wire rack
  • Food Processor
  • Mixing Bowls
  • plates for dredging
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • 1 pound boneless skinless chicken tenders
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 teaspoon garlic powder
  • 1 1/3 cups unsalted pecans for crust; pulse to crumbs in food processor
  • 2 large eggs lightly beaten
  • olive oil mist or spray for spraying rack
  • 2 tablespoons freshly squeezed orange juice
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons freshly squeezed grapefruit juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic finely minced or pressed
  • 1/4 teaspoon salt for dressing
  • 1/4 teaspoon pepper for dressing
  • 1/2 cup extra virgin olive oil for dressing
  • 1 large bunch kale leaves torn from stems
  • 1 to 2 teaspoons olive oil for massaging kale
  • 2 Cara Cara oranges segmented
  • 1 seedless cucumber sliced
  • 1/2 cup whole pecans for salad topping
  • 1/4 cup shaved Pecorino Romano cheese for topping
  • pickled onions optional

Instructions
 

  • Preheat the oven to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top; spray the rack with nonstick spray.
  • Season the chicken tenders evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
  • Pulse 1 1/3 cups unsalted pecans in a food processor until coarse crumbs remain; transfer to a plate.
  • Beat the 2 eggs in a separate shallow bowl. Dip each seasoned tender into the eggs, then press into the pecan crumbs to coat thoroughly; place coated tenders on the prepared rack.
  • Spray the tops of the pecan-crusted tenders lightly with olive oil mist, then bake 12 minutes, flip, and bake another 12 minutes, or until the chicken reaches 165°F and is golden.
  • While the chicken bakes, make the vinaigrette: whisk together 2 tablespoons orange juice, 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons grapefruit juice, 1 tablespoon honey, 1 teaspoon Dijon, 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/2 cup extra virgin olive oil until emulsified.
  • Prepare the kale by chopping or tearing into bite-size pieces, placing in a bowl, drizzling with 1 to 2 teaspoons olive oil, and massaging for 2–3 minutes until tender; let rest 5 minutes.
  • Slice the cucumber and segment the Cara Cara oranges.
  • Assemble the salad: toss the massaged kale with orange segments, sliced cucumber, 1/2 cup whole pecans, and pickled onions if using.
  • Slice or halve the baked pecan-crusted chicken and arrange on top of the salad. Drizzle with the citrus vinaigrette and sprinkle with 1/4 cup shaved Pecorino Romano before serving.

Notes

  • Pulse pecans to coarse crumbs, not powder.
  • Massage kale to soften for better texture.
  • Dressing can be stored refrigerated for up to a week.
  • Use a thermometer to ensure chicken reaches 165°F.