Pecan Crusted Chicken Salad with Gorgonzola and Raspberry Vinaigrette

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.