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Home > Recipes
Recipes from Pilgrim's Kitchen
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Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese
Erin Mylroie St. George, UT
Ingredients:
2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko
6 tablespoons vegetable oil
2 bags (10 oz. each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled
Dressing: recipe follows
Sugared Pecans: recipe follows
Directions:
Sprinkle chicken with salt and pepper. In medium bowl, place eggs. In another bowl, place panko. Place oil in large heavy skillet over medium high heat. Dip chicken first in eggs, then in panko. Add to pan and cook until brown on all sides, about 6 minutes. Remove chicken with slotted spoon and drain on paper towels. In large bowl, toss greens, onion, pears and cheese. Add just enough Dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional Dressing and pass remainder. Makes 6 servings.
Dressing: In blender container, place 1/2 cup chopped pecans, 1/4 cup maple syrup, 1/3 cup plus 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1/2 cup mayonnaise, 3/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup vegetable oil. Process until creamy; transfer to small bowl and set aside.
Sugared Pecans: In medium frypan over medium high heat, melt 1/2 cup sugar. Stir in 1/2 teaspoon cayenne pepper, 1/4 teaspoon salt and 1 cup lightly toasted pecans. Stir until nuts are well coated, then transfer to plate lined with wax paper coated with cooking spray. When cool, break into pieces and set aside. |
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