Name: Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound boneless, skinless chicken tenders; 1 teaspoon salt; 1 teaspoon freshly cracked pepper; 1 teaspoon garlic powder; 1 cup unsalted pecans; 2 large eggs (lightly beaten); 2 tablespoons freshly squeezed orange juice; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon freshly squeezed grapefruit juice; 1 tablespoon honey; 1 teaspoon Dijon mustard; 2 cloves garlic (finely minced or pressed); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup extra virgin olive oil; 1 large bunch kale (leaves torn from stems); 1 to 2 teaspoons olive oil; 2 Cara Cara oranges segmented; 1 seedless cucumber (sliced); 1/2 cup whole pecans; 1/2 cup shaved Pecorino Romano cheese; Pickled onions (optional for garnish)

There’s something truly magical about a salad that combines crispy, savory chicken with a refreshing burst of citrus. This Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette is not just a dish; it’s a celebration of vibrant flavors and textures that will leave you wanting more. Packed with protein, healthy fats, and a medley of fresh ingredients, this salad is perfect for lunch, dinner, or even meal prep for the week ahead.

Imagine tender chicken tenders coated in crunchy pecans, served atop a bed of kale, sweet Cara Cara oranges, and crisp cucumber, all drizzled with a zesty citrus vinaigrette. It’s not just a meal; it’s an experience. Let’s dive into why this salad deserves a spot in your culinary repertoire.

Why You’ll Keep Making It

This Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette is loaded with benefits that will have you reaching for it time and again. Here’s why:

Flavor Explosion: The combination of pecans and citrus creates a delightful harmony of flavors that dance on your palate.
Nutritious Ingredients: With kale, pecans, and fresh citrus, this salad is not only delicious but also packed with nutrients.
Versatile Meal: Whether you need a quick lunch or a light dinner, this salad fits the bill perfectly.
Meal Prep Friendly: The components of this salad can be prepped ahead of time, making it easy to assemble when you’re ready to eat.
Impressive Presentation: The vibrant colors of the ingredients make this salad as beautiful as it is tasty, perfect for entertaining.

The Ingredient Lineup

To create the perfect Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette, gather the following ingredients:

1 pound boneless, skinless chicken tenders
1 teaspoon salt
1 teaspoon freshly cracked pepper
1 teaspoon garlic powder
1 cup unsalted pecans
2 large eggs, lightly beaten
Olive oil mist/spray
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed grapefruit juice
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, finely minced or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
1 large bunch kale, leaves torn from stems
1 to 2 teaspoons olive oil
2 Cara Cara oranges, segmented
1 seedless cucumber, sliced
1/2 cup whole pecans
1/2 cup shaved Pecorino Romano cheese
Pickled onions, optional for garnish

Essential Tools for Success

Having the right tools makes all the difference in the kitchen. For this salad, make sure you have:

Cutting Board: A sturdy surface for chopping and prepping your ingredients.
Chef’s Knife: For slicing chicken and vegetables effortlessly.
Mixing Bowls: To combine your chicken, salad components, and vinaigrette.
Whisk: For emulsifying the vinaigrette to achieve a smooth consistency.
Baking Sheet: To roast the pecan-crusted chicken in the oven.
Salad Spinner: To wash and dry the kale thoroughly.

Directions: Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.

Creating this memorable salad is a breeze with these step-by-step instructions.

Step 1: Prepare the Chicken Tenders

Preheat your oven to 400°F (200°C). In a mixing bowl, season the chicken tenders with salt, pepper, and garlic powder. Toss to ensure each piece is evenly coated.

Step 2: Coat with Pecans

In a food processor, pulse the unsalted pecans until finely chopped, but not past a crumbly texture. Set up a breading station: one bowl with the beaten eggs, another with the chopped pecans. Dip each seasoned chicken tender into the eggs, allowing excess to drip off, then coat with the chopped pecans.

Step 3: Bake the Chicken

Line a baking sheet with parchment paper and lightly mist with olive oil. Place the pecan-coated chicken tenders on the prepared baking sheet and mist the tops with olive oil. Bake for 20-25 minutes until they are golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Step 4: Make the Triple Citrus Vinaigrette

In a mixing bowl, whisk together the freshly squeezed orange juice, lemon juice, grapefruit juice, honey, Dijon mustard, minced garlic, salt, pepper, and extra virgin olive oil until emulsified and smooth.

Step 5: Prepare the Salad Base

In a large salad bowl, toss the torn kale leaves with 1 to 2 teaspoons of olive oil until evenly coated. Massage the kale for a few minutes to soften the leaves.

Step 6: Assemble the Salad

Add the segmented Cara Cara oranges, sliced cucumber, and whole pecans to the kale. Slice the baked pecan-crusted chicken tenders and arrange them on top of the salad. Drizzle with the triple citrus vinaigrette and sprinkle with shaved Pecorino Romano cheese.

Step 7: Serve and Enjoy

If you’re feeling fancy, add pickled onions on top for an extra zing. Serve immediately and enjoy the delightful flavors of your Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.

International Equivalents

For those cooking in different regions, here are some equivalents:

1 pound: Approximately 450 grams
1 teaspoon: Approximately 5 milliliters
1 tablespoon: Approximately 15 milliliters
Cara Cara oranges: Can be substituted with blood oranges or navel oranges.

Little Things that Matter

For added crunch, consider toasting the pecans in a dry skillet for a few minutes before using them.
Feel free to customize the salad with your favorite ingredients like cherry tomatoes, avocado, or even grilled shrimp.
Massage the kale for a few minutes to enhance its tenderness and flavor absorption.
If you enjoy heat, add a pinch of red pepper flakes to the vinaigrette for a spicy kick.

Save for Later: Storage Tips

This Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette is best enjoyed fresh but can be stored for later. Here are some tips:

Store the chicken separately from the salad components to avoid sogginess.
Keep the vinaigrette in a sealed container in the refrigerator for up to one week.
Assemble the salad just before serving to maintain freshness and texture.

Handy Q&A

Can I use chicken breasts instead of tenders?

Absolutely! Chicken breasts can be used in place of tenders; just slice them into strips for even cooking.

What can I use instead of kale?

If kale isn’t your preference, spinach or mixed greens work wonderfully as a base for this salad.

How do I make the vinaigrette vegan?

To make the vinaigrette vegan, substitute the honey with maple syrup or agave nectar for a plant-based sweetener.

Can I prep this salad ahead of time?

You can prep the chicken, vinaigrette, and salad components separately in advance, but assemble just before serving to keep everything fresh.

Final Thoughts

This Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette is not just a meal; it’s a delightful blend of flavors and textures that will brighten your day. Each bite is a reminder of how satisfying and nourishing a salad can be. With its delicious pecan crust, vibrant citrus dressing, and fresh vegetables, this dish is sure to become a staple in your kitchen. So, roll up your sleeves, gather your ingredients, and let the culinary adventure begin! Enjoy every bite of this vibrant Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.