Southern Style Salad

Recipe by Brenda.
READY IN: 40mins




  • Pecan-Crusted Chicken:
  • Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
  • Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
  • Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
  • Allow chicken to cool slightly.
  • Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
  • Candied Bacon:
  • In shallow dish, combine brown sugar with seasoned salt.
  • Evenly coat bacon with brown sugar mixture.
  • In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
  • Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
  • On large shallow serving platter, arrange greens.
  • Evenly top with candied bacon and remaining ingredients, arranging in rows.
  • Just before serving, drizzle with Dressing.