Pecan Crusted Chicken Salad

Pecan Crusted Chicken served on mixed greens

This is such an easy and delicious way to serve chicken, gluten-free as well,  I know you will enjoy it often.  You can serve it on a field of greens with a raspberry vinaigrette dressing, recipe below, as a main meat or as chicken tenders.  Kids love the honey mustard flavor.  I like serving it on a bed of mixed greens and topping it with roasted nuts, either pecans or walnuts, cucumbers, grape tomatoes and mandarin oranges or any type of fruit.  It makes a great meal for a luncheon because you can cook the chicken ahead of time. It is one of the favorite dishes we serve in our Apples of Gold mentoring, cooking and hospitality classes. We serve it as a salad along with Linguine with a tomato, lemon and butter sauce, Cheese Biscuits and Chocolate Chip Cheesecake.  I promise to get those recipes out to you. I have cooked these recipes so many times, but have no pictures.  Therefore, I am preparing all the food we serve for Apples of Gold and photographing them.  My husband, Bill, is loving it, me too!   My hope and wish is that my blog will be a good resource for all our “Applettes”  and for those following Tidbits of Joy. These are recipes that will fit with your busy life but still allow you to make delicious meals with a little flair.  And as always, make more than you need for the meal you are preparing.  I love having some in the freezer for a quick-lunch or dinner when pushed for time, usually on a Monday night before our small group arrives.  



     Tidbit Gadget : Small Food Processor            Must Have                                            For Your Kitchen

Tidbit Gadget Small Food Processor
Must Have For Your Kitchen   



1 Cup Ground Pecans- Grounded in the Small Processor

      1 Cup Ground Pecans – Grounded with  the                      Small Food Processor







Honey and Spicy Mustard

Honey and Spicy Brown Mustard
Mixing together


Chicken ready for dipping in honey/mustard and then coating in ground pecans

Honey/mustard coated chicken being coated with pecans

Honey/mustard coated chicken being coated with pecans

Chicken ready for baking

Chicken on sprayed baking sheet ready for baking

Cooked Chicken

Baked Chicken right out of the oven


Raspberry Vinaigrette
Yields 1
Easy Raspberry Vinaigrette
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  1. 1/4 cup raspberry vinegar
  2. 1 teaspoon sugar or 1 package Splenda ( I like using Boresha Sweetner 2 tablespoons)
  3. 1/2 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 3/4 cup olive oil
  1. In small bowl, combine vinegar, sugar, salt and pepper. Stir until sugar and salt dissolve. Slowly whisk in olive oil.
  1. You can also add finely chopped roasted nuts like pecans or walnuts to the dressing. I prefer to add the nuts on top of the salad so they stay crunchy.
Tidbits of Joy
Pecan Crusted Chicken
Serves 4
Chicken dipped in a mixture of honey/spicy brown mustard then coated in ground pecans and baked.
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  1. 12 boneless skinless chicken tenderloins
  2. 1/2 cup honey
  3. 1/2 cup spicy brown mustard
  4. 1 cup pecans, ground
  5. salt to taste
If serving as salad
  1. Lettuce/ mixed greens
  2. Grape tomatoes
  3. Cucumbers, sliced
  4. Fruit of your liking
  5. Roasted nuts: pecans, walnuts (Roast raw nuts in 350 degree oven for 7 to 8 minutes watching closely because they will burn quickly)
  1. Preheat oven to 350 degrees. Spray baking sheet with Cooking Spray
  2. Grind pecans in food processor, place in shallow dish and add salt
  3. In a shallow dish, combine honey and mustard. Mix well.
  4. Dry chicken with paper towels to remove any moisture
  5. Dip chicken in honey mixture, coat in pecan mixture and place on baking sheet
  6. Bake 20 minutes or until chicken is tender. ( My oven browns more on the bottom so after the 20 minutes I brown the top under the broiler)
  7. Arrange greens onto plates and top with chicken. Add toppings of choice. Drizzle with raspberry vinaigrette and serve.
  1. This chicken freezes well so make some for now and later. Then you have lunch for tomorrow. Always an issue right? What is there to eat for lunch around here.
  2. Tidbit Tip: Freeze on a cookie sheet. When frozen remove and and store in freezer zip-lock bags.
Tidbits of Joy