Go Back
Delicious Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. food shot

Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.

This Pecan Crusted Chicken Salad is a flavor explosion! Crispy chicken, vibrant citrus, and crunchy pecans come together for a refreshing meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 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
For the Vinaigrette:
  • 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
For the Salad:
  • 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

Equipment

  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Salad Spinner

Method
 

Directions:
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.