Pecan-Crusted Chicken Salad

Summer is my favorite time of the year and as the Iowa weather grows warmer, I look forward to planting my garden. There is nothing better than fresh veggies from my own backyard! We also happen to have the luxury of our own apple and pear tree that produces fruit in late summer through early fall. I absolutely love a huge garden salad with all of the fruits and vegetables that grow in our backyard. When I grow my own food somehow it seems tastier and I have more appreciation for it.

I think salad is overlooked at mealtime and more often than not is just served as a side dish to a larger more traditional main course. There are so many combinations and varieties of salads, that there’s no reason a veggie-filled and protein-packed salad can’t be the main star of dinner! You can top it with chicken or salmon, nuts or berries or go all veggies for a meatless meal. One of my favorite salads is topped with pecan-crusted chicken and can be found in many restaurant chains. I would probably coat everything in pecans if I could get away with it at family mealtime! The use of pecans makes a perfect crunchy coating for the chicken, and baking instead of frying the chicken eliminates added fat and calories that the restaurants serve.  When I first tasted the Fuji Apple Vinaigrette (which also happened to win the 2012 Dressing of the Year!) I knew this would become my new go-to dressing. The tart and sweet flavor makes a plain lettuce salad a tasty side, but also pairs perfectly with savory salad ingredients.   Fuji Apple Vinaigrette is made fresh with natural ingredients. There is no MSG, no preservatives and is gluten free! The fresh and flavor packed taste of this Pecan-Crusted Chicken Salad with Fuji Apple Vinaigrette will surely be the main star of your family dinner table and get-togethers! 

Pecan-Crusted Chicken Salad



Pecan Encrusted Chicken Salad with Fuji Apple Vinaigrette

Serves 4-6 | Finish in 40 Minutes

This is a delicious sweet and savory salad with fresh ingredients dressed with an award-winning Fuji Apple Vinaigrette. The bacon and blue cheese combined with the dried cranberries and apples make this a unique and tasty salad!


2 boneless skinless chicken breasts
1 cup pecans
½ cup breadcrumbs
1 egg
1 head of romaine lettuce
1 bag of spinach and arugula mixture
½ cup dried cranberries
4 slices of bacon, cooked
1 small apple, thinly sliced
½ cup Litehouse® Bleu Cheese Crumbles 
1 cup Litehouse® Fuji Apple Vinaigrette 
Salt and pepper


Preheat oven to 400 degrees. Combine the pecans, breadcrumbs, and a dash of salt and pepper in a food processer and pulse until evenly ground. Place a beaten egg in a shallow bowl. Coat the chicken breasts in the egg and then coat evenly with the pecan mixture. Place the coated chicken in a greased pan and bake for 20 minutes.
Put the lettuce, cranberries, bacon, apple, and Litehouse® Bleu Cheese Crumbles in a serving bowl, top the salad with the baked chicken and Litehouse® Fuji Apple Vinaigrette. Serve and enjoy!

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