Pecan Crusted Chicken Salad With Honey Mustard Dressing

"This recipe is easy and healthy! Its a great weeknight recipe to keep on hand!"
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Ready In:




  • Preheat oven to 450 degrees Fahrenheit.
  • Prepare chicken breasts by cutting them in half and pounding them out.
  • Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
  • In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
  • Dip the chicken into the egg white mixture and then into the pecan mixture.
  • While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
  • Add chicken and saute until brown on both sides.
  • Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
  • Take chicken out and make dressing while it rests.
  • Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
  • Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
  • Arrange greens on 4 plates.
  • Slice chicken.
  • Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
  • Serve with extra dressing on the side!

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