Summer Sale! 10% OFF Orders $30+ with code: SUMMER10 (*discount codes cannot be combined.)

Pecan Crusted Chicken Salad with Gorgonzola and Raspberry Vinaigrette

$0.00
We have run out of stock for this item.

Pecan Crusted Chicken Salad with Gorgonzola and Raspberry Red Wine Vinaigrette

Pecan crusted chicken breasts served with a summer salad of greens, gorgonzola and raspberries dressed in a raspberry Dijon vinaigrette that is made using our Raspberry Vinegar.  If you are vegetarian or just want a quicker version, this salad is just as delicious without the pecan crusted chicken.  Simply toss mixed greens, red onion, toasted pecans, gorgonzola and fresh raspberries with the vinaigrette and serve.  

Ingredients For Pecan Crusted Chicken:

4 Boneless Thinly Sliced Chicken Breasts - Pat Dry (if using thicker chicken breasts, pound chicken until thin)

Pecan Crust Ingredients:

1 1/2 Cup Pecans toasted
1 1/2 Cup Panko Bread Crumbs
1 1/2 Tbs Brown Sugar

Chicken Seasoning:

1 tsp garlic powder
1 tsp paprika
1/8 tsp ground cinnamon (basically a pinch)
1/8 tsp ground cardamom (basically a pinch)
1/8 tsp ground ground clove (basically a pinch)
1/4 tsp cayenne pepper
1/4 tsp onion powder
1 tsp Salt 
1 tsp Pepper

Dredging Station Ingredients:

2 Eggs beaten

3/4 Cup Flour mixed with a pinch of salt and pepper

Vegetable Oil For Frying

Salad Ingredients:

Mixed Salad Greens - delicate greens, mesclun, baby spinach, microgreens, etc.
Fresh Raspberries
Sliced Red Onion
Toasted Pecans
Creamy Gorgonzola (I used Belgioioso Creamy Gorg brand)

Raspberry Vinaigrette Ingredients:

1/3 Cup Wozz! Raspberry Red Wine Vinegar
1 Tbs Dijon Mustard
1 Tbs Olive Oil
Salt and Pepper to taste

Method: 

Make Your Raspberry Red Wine Vinaigrette:

In small bowl, whisk together vinaigrette ingredients.  Set aside.

Season Chicken:

Season thin chicken breasts with salt pepper and spices, set aside.

To Make Pecan Crust:  

Place toasted pecans in a food processor and pulse gently until finely chopped but careful not to pulse too much and turn it into nut butter.  Add panko and brown sugar and pulse gently until combined.

Set up your dredging station: 1 shallow bowl with flour salt pepper mixture.  1 shallow bowl with beaten eggs and 1 shallow bowl with pecan crust mixture.

In a large skillet on stovetop on medium heat, heat up oil for frying, about 1/8 inch deep with oil.  

Dredge Your Chicken:   First coat in flour and shake off any excess, then dip into egg mixture and then into pecan/panko mixture making sure to thoroughly coat each piece.   

Fry Your Chicken: Transfer chicken into hot oil and fry on each side for 2 - 3 minutes or until golden brown and cooked through, adjust heat as necessary to not burn chicken.  Remove from oil and place on plate with paper towel.  

Slice chicken to add to salad.

Make Your Salad:

Add greens, raspberries, gorgonzola and pecans to plate,  Top with sliced pecan crusted chicken and raspberry red wine vinaigrette.  Serve.

Related Recipes

Strawberry Salad with Bacon Feta and Strawberry Vinegar Dressing
Korean BBQ Chicken Skewers
Grilled Swordfish with Pineapple Salsa
bacon cheeseburgers with tomato kasundi BBQ sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Stuffing with Dates, Orange, Pecans and Herbs
French Onion Grilled Cheese with Turkey, Bacon and Apple
Grilled Zucchini with Bruschetta Caponata Relish
Sweet Chili Wings with Orange and Sesame
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Grilled Teriyaki Steak Tips
Rum Toffee White Russian Cocktail
Korean BBQ Tofu Bowls
Goats Cheese with Dried Fruit Chutney
Moroccan Tomato Meatballs with Almond Dukkah
Baked Brie with Sour Cherry Jam Compote
Ginger Soy Beef and Ramen Noodle Bowl
Pulled Pork Banh Mi Sandwich with Orange Ginger Relish
Butter Bean Salad with Bruschetta Caponata
Sichuan Kung Pao Chicken
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Thai Hot Pepper Jelly Glazed Chicken Meatball Sub
Shawarma Lamb Koftas
Ice Cream with Caramelized Bananas and Rum Sauce
Coconut Shrimp with Mango Chutney Slaw
Dan Dan Noodles with Pork
Vegetarian Rice Paper Rolls with Vietnamese Dipping Sauce
Cranberry Walnut Chicken Salad Sandwich
pearl couscous with chermoula and dried fruit
Salsa Verde Chicken and White Bean Soup
Creamy Mustard Chicken
Watermelon Mint Feta Salad with Raspberry Red Wine Vinegar
Chicken Shawarma
Creamy Bruschetta Caponata Chicken
Japanese Sesame Miso Chicken Skewers
Roasted Vegetables and Honey Feta Salad with Beet Vinegar
Brussels Sprouts with Balsamic Fig, Bacon and Radicchio
Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Yogurt Raita
Shawarma Roasted Vegetables with Burrata
Crispy Coconut Peanut Wings with Cilantro Lime and Chili
Turkey Sandwich with Cranberry Chutney and Gravy
Velvety Scrambled Eggs with Serrano Cilantro Lime Hot Sauce
Tomato Kasundi Beans and Sausage
Korean BBQ Pulled Pork Sandwich with Cucumber Pickle

Related products

View all
Strawberry Salad with Bacon Feta and Strawberry Vinegar Dressing
Korean BBQ Chicken Skewers
Grilled Swordfish with Pineapple Salsa
bacon cheeseburgers with tomato kasundi BBQ sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Left Continue shopping
Your Order

You have no items in your cart