Pecan Crusted Chicken Salad

             shared by Jo Dee                          
 

Pecan Crusted Chicken
Ingredients:
3 chicken breasts, pounded to an even thickness
heaping 1/2 cup pecans
15 Ritz crackers
1/4 teaspoon salt
dash pepper
pinch cayenne

1/3 cup milk

2 eggs

Directions:
1.Combine pecans, crackers, salt, pepper and cayenne in a food processor or blender. Process until pecans are finely ground.
2. Place crumb mixture in a ziploc bag and mix milk and egg in a shallow dish.
3. Heat a skillet over medium high heat with about 1/2 inch oil for frying.
4. Dip chicken in egg mixture, then coat chicken in pecan mixture, pressing pecans into chicken.fry coated chicken in hot oil for 3-4 minutes per side.

Honey Mustard Dressing
Ingredients:
1/2 cup honey
1/4 cup Dijon mustard
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon apple cider vinegar
2 Tablespoons mayonnaise (I use light mayo)

Directions:
1.Chop garlic in food processor. Add honey, Dijon mustard, salt, pepper, vinegar and mayo. Mix well and chill until ready to serve.

Salad
Ingredients:

8 cups romaine lettuce, sliced
1 apple or pear, very thinly sliced (I used pear)
3 stalks celery, very thinly sliced
dried cranberries

Directions:
1. Mix lettuce, celery, and craisins. Top with sliced chicken.
2. Drizzle dressing over top and enjoy!