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pecan crusted honey mustard chicken & apple salad

Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This is a delicious pecan crusted chicken meal. I topped chicken with a honey mustard and topped it off with s pecan panko crust. It came out delicious. It pairs very well served over my apple salad with cider vinaigrette.

yield 4 chicken breasts
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For pecan crusted honey mustard chicken & apple salad

  • 20 oz
    chicken breast cutlets ( 4 pc’s) you may substitute with chicken thighs that are boneless skinless.
  • SEASONING
  • 1/2 tsp
    onion powder
  • 1 1/4 tsp
    paprika
  • 1/2 tsp
    salt
  • 1/2 tsp
    garlic powder
  • pinch
    black pepper
  • CRUMB TOPPING
  • 1/4 c
    chopped pecans crushed
  • 3/4 c
    panko bread crumbs
  • 4 Tbsp
    melted butter
  • SAUCE
  • 2 Tbsp
    honey
  • 2 Tbsp
    dijon mustard
  • 6 Tbsp
    mayonnaise
  • MIXED GREENS SALAD
  • 4-6 c
    romaine or spring mixed greens rinsed and dried
  • 2
    chopped red delicious or macintosh apples
  • 1/2 c
    pecans, halved
  • 1/4 c
    raisins or craisins
  • MY SIGNATURE CIDER VINAIGRETTE
  • 1/2 c
    extra-virgin olive oil
  • 1/4 c
    apple cider vinegar
  • 2-3 Tbsp
    honey
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
    salt
  • 1/2 inch slice of sweet onion
  • 1 clove
    garlic

How To Make pecan crusted honey mustard chicken & apple salad

  • 1
    Mix seasoning together in a bowl. Set aside.
  • 2
    Preheat oven to 400 degree’s. lightly oil a baking pan.
  • 3
    Pat chicken breasts dry with paper towel. Sprinkle both sides of chicken With some of the seasoning mixture.
  • 4
    Mix all ingredients together for honey mustard sauce.. reserve half of mixture.
  • 5
    Set seasoned chicken breasts on oiled pan.
  • 6
    Mix Panko breadcrumbs, finely crushed pecans, butter and 1 tsp of seasoning together. Set aside.
  • 7
    Brush top of breasts with part of the honey mustard mixture. Reserve remaining sauce.
  • 8
    Divide breadcrumb mixture among the four chicken breasts. Pile on top of each breast. Press mixture onto breasts.
  • 9
    Place in oven and bake approximately 20 minutes or until cooked through and tops are browned. If using convection oven. it may cook quicker.
  • 10
    Mixed greens salad Toss mixed greens with apples, pecans, and craisins or raisins. Toss with a small amount of dressing.
  • 11
    Divide salad on 4 plates. Top mixed greens with a piece of pecan crusted chicken. Drizzle each serving with some of the remaining honey mustard sauce.
  • 12
    For the cider vinaigrette. Place all ingredients into a food processor or blender and mix thoroughly until well combined. Set aside into refrigerator until ready to use.
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