6 Reviews

This recipe is almost exactly like Friday's salad. I followed it except for the pecan/brown sugar mix. TGIFriday's uses glazed pecans so I melted a tablespoon of butter and about 1/2 cup brown sugar ( not packed) in a pan added about a cup of pecans and a tiny bit of water and let those cook until they were glazed. Thanks for a great recipe!! Edited to add I had three fairly large chicken breasts so I need a little more breading then the recipe calls for. Next time to be sure I will just start with 1 1/2 times the amount called for, for the breading. The egg/milk mixture could be halved.

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Raspberri_Skies June 19, 2010

Very nice dinner, this ended up to be. Though I have never been to TGIF's I can't compare the two. The vineigrette was just plain fantastic. Great great recipe, Made for 4 servings, and it fit the bill. Definately should try this again. Made for Recipe Swap..

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weekend cooker August 24, 2011

This recipe was created by Todd Wilbur for his book "Top Secret Restaurant Recipes 2" and www.TopSecretRecipes.com

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tsrweb March 28, 2011

LOVE this! I made three changes for a little healthier option: 1) Baked the chicken (350 degrees for 30 minutes) 2) Reduced dressing in half 3) Didn't do the brown sugar with pecans to go on the salad -- didn't think was necessary and didn't miss it.

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amy March 05, 2010

Exactly like the TGIFriday's version! The chicken is delicious hot or cold, and the dressing is fantastic!

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jaclynhouser2001 April 27, 2009

i hated salad till i tried this! its sooo good!

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charlie_g68 March 23, 2009
TGIFriday's Pecan-Crusted Chicken Salad