This pecan crusted chicken salad is bringing allll the cheer in the new year.
Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good?
I KNOW!
I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite!
We start with some pecan crusted chicken. I’ve made pecan crusted chicken before (seriously how was that eight years ago?!) and threw it into a wrap, which was lovely. It’s funny because I made that pecan chicken based on the same salad that inspired me for this pecan chicken! I just can’t get away from it.
I use the method that I always use – a wire rack, olive oil mist and high heat – to get the thick pecan “breading” on the outside. It’s fantastic! It also ups the chances that your kids will eat these (Emilia called them chicken nuggets multiple times) and heck, will make you enjoy the chicken more too.
If I do say so myself.
If you’re not feeling a salad, this chicken is great for any meal! Fantastic with some house sauce too.
But if you are in the mood for a big salad bowl?
This one checks all the boxes!
The chicken is ridiculously flavorful AND also breaded, so it’s crisp and delicious. It adds that extra crunch to a salad. I know that I always want crunchy chicken tenders on a salad if I can get them. The “breading” of pecans is huge, because if you’re anything like me, I instantly want chicken more when it has a topping.
The cara cara oranges are slightly sweet and tart – so good. Citrus season is rocking my world. And the cucumbers are light and freshing.
The pickled onions are tangy and briney. You can find the recipe I use here. Make a batch each week and stick them in the fridge! They work on all the things.
The pecorino is rich and salty and adds the cheese to a salad that we all love, but does it with just a small sprinkling because it’s loaded with flavor.
Oh and the dressing! Triple citrus, whatwhat! We’re using lemon, orange and grapefruit. YUM.
I know this whole bowl is a little high maintenance – you have to make the chicken; there appear to be lots of ingredients in the dressing. However, if you’re in a pinch, just make the chicken ahead of time and use whatever dressing you prefer, from a bottle or whatever. Use mandarin oranges in juice as opposed to segmenting a fresh orange. Use a sliced shallot if you don’t have time for pickled onions. Make it your own and don’t let the ingredient list scare you!
This is seriously such a wonderful, fresh salad for the new year. Adore it!
Pecan Crusted Chicken Salad
Pretty much going to faceplant into this bowl. Because WOW.
The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.
