Tgifridays Pecan Crusted Chicken Salad Best Recipes

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TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD

Jun 19, 2010



TGIFriday's Pecan-Crusted Chicken Salad image

Don't let the lengthy directions fool you; this salad is not difficult to prepare. Pecan-crusted chicken, served sliced and chilled on salad greens, tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries, and Bleu cheese. Time does not include chill time. I borrowed a friend's cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn't lose it.

Provided by Crafty Lady 13

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients:

  • 4 skinless chicken breast halves
  • 1/2 cup pecans, finely chopped
  • 1/2 cup corn flake crumbs
  • 3/4 teaspoon salt
  • 1 cup milk
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 cup canola oil
  • 1 cup canola oil
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Grey Poupon Dijon Mustard
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons minced garlic
  • 1 cup dried cranberries
  • 3 tablespoons dark brown sugar
  • 1/2 cup finely chopped pecans
  • 12 cups romaine lettuce, chopped (2 heads)
  • 1 cup celery, sliced (2 ribs)
  • 2 (11 ounce) cans mandarin oranges, drained
  • 1/2 cup blue cheese, crumbled

Steps:

  • Make the pecan-crusted chicken first since it is served cold.
  • Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
  • Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
  • Combine milk with beaten eggs in another shallow bowl.
  • Dump the flour into another shallow bowl.
  • Bread each chicken breast by coating each with flour.
  • Dip the flour-dusted chicken into the egg mixture.
  • Coat the chicken with a thick coating of the pecans and corn flake crumbs.
  • Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
  • When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
  • Cool chicken on a rack or paper-towels.
  • When you can handle the chicken, cover it and refrigerate it for at least two hours.
  • As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
  • Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
  • Pour vinaigrette into a small bowl and mix in minced garlic.
  • Chill this until you're ready to use it.
  • When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
  • Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
  • Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
  • Sprinkle 2 tablespoons of the mixture on each salad.
  • Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
  • Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

Nutrition Facts : Calories 1671.6, Fat 125.2, SaturatedFat 14.5, Cholesterol 189.7, Sodium 4059.6, Carbohydrate 95, Fiber 19.1, Sugar 40.9, Protein 54.1

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