Tangy Chicken Salad With Pecans Food

PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
• Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

PECAN CHICKEN SALAD

Steps:

• Place the chicken, eggs, celery, onions, and pecans in a large bowl.
• In a medium bowl, make the dressing by whisking together the relish, mustard, and mayonnaise.
• Add the dressing to the chicken mixture and toss to coat. Add salt and pepper to taste. Cover and refrigerate to allow the flavors to meld for at least an hour. Serve on crackers, sandwiches, etc.

TANGY CHICKEN SALAD WITH PECANS

Steps:

• In a bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, pepper, and lemon juice until smooth.
• Add the chicken, pecans, celery, and onion and stir to combine.
• Cover and refrigerate at least 1 hour before serving.

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 TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes.
• Place flour in 1 dish, eggs beaten with a splash of water in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
• Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Dressing:
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine salad ingredients in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing.
• Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

ASIAN CHICKEN SALAD WITH GLAZED PECANS

Steps:

• Glazed Maple Pecans: Heat a saucepan over medium-high heat until warm. Add pecan halves, maple syrup, and a pinch of salt.
• Cook for 2 or 3 minutes while stirring, being careful not to let them burn. You'll know they are ready when they smell good. Transfer to a plate to cool.
• Dressing: Whisk together oil, rice vinegar, soy sauce, lime juice, grated ginger, cilantro, and brown sugar, in a small bowl.
• Salad: Right before serving, mix half of the dressing with the salad greens. Divide on plates. Arrange chicken and apple slices over bed of greens. Sprinkle with raisins, carrot, and glazed pecans and drizzle with remaining dressing to taste.

TANGY CHICKEN SALAD

Steps:

• Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!

MICHELLE'S CHICKEN SALAD WITH PECANS

Steps:

• Trim excess fat from chicken.
• Sprinkle lightly with garlic salt and lemon pepper. Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
• Chop chicken breasts into ½-1" cubes.
• Stir in mayonnaise and yogurt, making sure to coat well. Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
• Add remaining ingredients; stir well.
• Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
• Will stay good in refrigerator for up to 3 days.
• May substitute light or no-fat mayonnaise. May substitute garlic powder and potassium salts such as NuSalt®- a heart healthy alternative.

PAULA DEEN'S PECAN CHICKEN SALAD

Steps:

• In a medium bowl, combine mayonnaise and sour cream.
• Stir in chicken, grapes, and pecans.
• Add salt and pepper to taste.

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS

Steps:

• Combine all ingredients and mix well.
• Refrigerate for a minimum of one hour before serving.