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.  

Pecan Crusted Chicken Salad with Raspberry Walnut Vinaigrette

Mixed greens with sliced pecan crusted chicken drizzled with raspberry walnut vinaigrette

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Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• 6 boneless chicken breast or 8 tenderloins
• 1/2 cup honey
• 1/2 cup spicy brown mustard
• 1 cup pecans ground
• mixed salad greens
• grape tomatoes
• fresh cumbers sliced
• strawberries or fruit of choice

Raspberry Walnut Vinaigrette

• 1/4 cup raspberry vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons finely chopped walnuts or pecans
• 3/4 cup olive oil

Method

 

1. Preheat oven to 350 degrees. Spray 9 X 13 baking dish with Pam
2. In a shallow dish, combine honey and mustard. Stir to mix
3. In a separate shallow dish, combine ground pecans and salt to taste
4. Dip chicken in honey mixture, coat in pecan mixture and place in baking dish
5. Bake 30 to 35 minutes or until chicken is tender. Set Aside
6. Arrange greens on individual plates and top with sliced chicken. Drizzle with raspberry walnut vinaigrette and serve fruit on the side.

Raspberry Walnut Vinaigrette: In small mixing bowl, combine vinegar, sugar, salt and pepper. Stir until sugar and salt dissolve. Slowly whisk in olive oil. Add walnuts.