Here is a healthy, springtime recipe that makes great use of pecans and can be made for lunch or dinner. The dried cranberries and mandarin oranges add to the nutritional value of the dish, so you can feel good about every bite. Here’s a way to celebrate pecans in a light, healthy, and satisfying manner!
Pecan Crusted Chicken Salad
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 head romaine lettuce leaves, torn into ½ inch wide strips
- 1 (15 ounce) can mandarin oranges, drained
- 1 cup dried cranberries
- 1 cup finely chopped pecans
- 4 ounces bleu cheese, crumbled
- 1 cup creamy garlic salad dressing
- ½ cup Ranch dressing
Preparation
- Preheat oven to 400 degrees.
- Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
- Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
- On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and bleu cheese. Top with equal amounts chicken, and serve with Ranch dressing.
