Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tgi Friday's Pecan Chicken Salad by Todd Wilbur Recipe
    Lost? Site Map

    Tgi Friday's Pecan Chicken Salad by Todd Wilbur

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Chef #360965's Note:

    From www.TopSecretRecipes.com Had this at the restaurant today and promptly went to lookup a copy cat. This is what I found.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the Chicken

    For the Balsamic Vinaigrette

    For the Salad

    Directions:

    1. 1
      We'll make the pecan-crusted chicken first since it is served cold. Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding away with a kitchen mallet. Combine 1/2 cup finely chopped pecans, bread crumbs, and 3/4 teaspoon salt in a shallow bowl. In another shallow bowl combine milk with beaten eggs. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and bread crumbs. Pre-heat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, sauté 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.
    2. 2
      As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon 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 mayo. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you're ready to use it.
    3. 3
      When you're ready to build your salads, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
    4. 4
      Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
    5. 5
      Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.
    6. 6
      Sprinkle about 1/2 can of drained mandarin segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
    7. 7
      Sliced each chicken fillets into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

    Ratings & Reviews:

    • on September 30, 2013

      This recipe clone is from Top Secret Restaurant Recipes 2 by Todd Wilbur: topsecretrecipes.com

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2007

      55

    Advertisement

    Nutritional Facts for Tgi Friday's Pecan Chicken Salad by Todd Wilbur

    Serving Size: 1 (844 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1569.7
     
    Calories from Fat 1104
    70%
    Total Fat 122.6 g
    188%
    Saturated Fat 13.9 g
    69%
    Cholesterol 114.2 mg
    38%
    Sodium 3992.5 mg
    166%
    Total Carbohydrate 100.1 g
    33%
    Dietary Fiber 18.6 g
    74%
    Sugars 40.8 g
    163%
    Protein 30.0 g
    60%

    The following items or measurements are not included:

    chicken breast fillets

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites