TGIFriday's Pecan-Crusted Chicken Salad

Recipe by Crafty Lady 13
READY IN: 40mins




  • 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 with a kitchen mallet.
  • Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
  • Combine milk with beaten eggs in another shallow bowl.
  • Dump the flour into another shallow bowl.
  • Bread each chicken breast by coating each with flour.
  • Dip the flour-dusted chicken into the egg mixture.
  • Coat the chicken with a thick coating of the pecans and corn flake crumbs.
  • Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
  • When the oil is hot, saute the chicken fillets for 3-4 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 it for at least two hours.
  • As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp 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 mayonnaise.
  • Pour vinaigrette into a small bowl and mix in minced garlic.
  • Chill this until you're ready to use it.
  • When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
  • Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
  • Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
  • Sprinkle 2 tablespoons of the mixture on each salad.
  • Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
  • Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.