Honey Pecan Chicken Salad Popeyes Food

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

HONEY PECAN CHICKEN SALAD, POPEYE'S

Steps:

• 1. Combine the mayonnaise, relish, onion, honey, sugar, salt and white pepper in a bowl and mix well. Stir in the celery and pecans. Fold in the chicken. Adjust the seasonings to taste. Chill, covered, in the refrigerator. Serve on crusty French bread rolls with potato chips and carrot sticks, or on a bed of salad greens, garnished with a bunch of red grapes.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING

Steps:

• 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!

HONEY PECAN SALAD DRESSING

Steps:

• In a blender, mix all ingredients till smooth --
• Chill thoroughly.
• This dressing can be kept refrigerated up to 2 weeks -- .

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

DELUXE HONEY PECAN CHICKEN SALAD

Steps:

• 1. Combine seasoned chicken, grapes, celery (if used) and pecans in a large bowl, set aside.
• 2. Mix mayonnaise, sour cream, honey and poppy seeds in a small bowl to blend. Add to chicken mixture.
• 3. Toss well to coat. Serve over lettuce, or with your favorite bread or crackers.
• 4. Note: the original recipe doesn't call for celery. I add it when I want to change the taste up a bit and add a little more crunch. It's equally delicious either way. Another variation is to use dried cranberries in place of the grapes.

HONEY PECAN CHICKEN SALAD

Steps:

• Mix all ingredients together.

POPEYE CHICKEN SALAD

Steps:

• Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours).
• To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
• Pour some of the dressing over the salad ingredients (you may not need all the dressing).
• Toss the salad gently but until thoroughly coated.
• Add more dressing if needed; serve.