Southern Salad Food

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SOUTHERN STYLE SALAD



Southern Style Salad image

Black-eyed peas, candied bacon, pecan crusted chicken breast-YUM! A terrific summer meal. It looks a little involved, but is really very easy as you can prep everything else as the chicken cooks. Try a Southwestern/Southern fusion by substituting ingredients as you like ex: Black beans vs black-eyed peas, add sliced avocado, Jack vs cheddar, you decide :) We like our corn and beans or peas warmed a bit, and ate this as a slightly warm salad. Note: After making the recipe as directed, I wished I would have doubled the bacon as it really made the salad special.

Provided by Brenda.

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breast halves
1 cup pecans, very finely chopped
1/2 teaspoon seasoning salt (such as Lawry's)
1/4 teaspoon black pepper
4 tablespoons butter, melted
1/2 cup dark brown sugar, firmly packed
1/2 teaspoon seasoning salt (such as Lawry's)
1/2 lb bacon, thick sliced
3 quarts iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can whole kernel corn or 1 (11 ounce) can mexican style whole kernel corn, drained
2 medium tomatoes, chopped
1 cup cheddar cheese, shredded (about 4 oz.)
1 cup ranch dressing or 1 cup bleu cheese salad dressing

Steps:

  • 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.

Nutrition Facts : Calories 692.5, Fat 50.9, SaturatedFat 14.6, Cholesterol 97, Sodium 1082.8, Carbohydrate 37.2, Fiber 5.8, Sugar 18.6, Protein 25.9

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